- 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."
"I was surprised at how great and flavorful this soup was! I added crushed red pepper and it set it over the top! Super easy too!"
"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."