- 5 small yellow summer squash, seeded and cubed
- 2 green onions, cut into 3-inch pieces
- 2 tablespoons butter
- 1 can (14-1/2 ounces) chicken or vegetable broth
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon white pepper
- 1-1/2 cups heavy whipping cream
- In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.
- Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through. Yield: 6 servings.
Reviews for Summer Squash Soup
"Delicious!!! Very simple yet flavorful. I added just a dash of red pepper and parmesan. I will be making this again later this week when my mother in law visits."
"This is a nice creamy soup. I never would think of making soup out of summer squash. My neighbors enjoyed it also."
"I really thought I would enjoy this, but it was just okay. I added parmesan cheese to the top of each bowl to add some flavor because the soup seemed rather bland. I don't plan to make this again."
"I have a question, rather than a review. I'm trying to use larger squash, so can anyone give me a clue as to the actual measurement in cups or some such. Or weight? That would be even better. Thanks to anyone that can jump in with that."
"I made this yesterday, using 1/2 quantities of all ingredients. Well, I used 3 instead of 2 1/2 fresh summer squash. My husband and I thought it was delicious. It's surprisingly light, even with the heavy cream. My variation was to complete the process through blending the squash. Instead of adding the puree back to the pot first, I added the heavy cream at the end to the blender and whizzed for a few seconds. The end result was light and almost airy. It was also delicious cold the next day! I can see this becoming an easy, go-to soup for summer get togethers!"