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Make-Ahead Squash Soup Recipe

"I make a big batch of this soup when I have an abundance of zucchini from the garden," writes Suzanne McKinley of Lyons, Georgia. "In winter, I just heat and serve it to be reminded of summer's goodness. It's also a nice treat to take to a shut-in or sick friend."
TOTAL TIME: Prep: 25 min. Cook: 20 min. YIELD:12 servings


  • 3 pounds zucchini, sliced
  • 2 cups water
  • 1 can (14-1/2 ounces) beef broth
  • 1 cup chopped onion
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon garlic powder
  • ADDITIONAL INGREDIENTS (for each batch):
  • 1 cup half-and-half cream
  • Grated Parmesan cheese and crumbled cooked bacon, optional


  • 1. In a 6-qt. stockpot, combine soup base ingredients; bring to a boil. Reduce heat; simmer 18-20 minutes or until zucchini is tender. Cool slightly.
  • 2. Puree in batches in a blender or food processor; cool. Place 2 cups into each of four freezer containers. Yield: 4 batches.
  • 3. To prepare one batch of soup: Thaw soup base in refrigerator. Transfer to a saucepan. Add cream; cook and stir over medium heat until heated through. If desired, sprinkle with cheese and bacon. Yield: 3 cups per batch.

Nutritional Facts

1 cup (calculated without optional ingredients): 51 calories, 2g fat (1g saturated fat), 10mg cholesterol, 428mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 2g protein.

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