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Yellow Squash Soup Recipe
Yellow Squash Soup Recipe photo by Taste of Home

Yellow Squash Soup Recipe

Publisher Photo
"Delicate and lemony, this squash soup would set the stage for a memorable ladies luncheon. It's the best of late summer in a bowl." —Heidi Wilcox, Lapeer, Michigan
TOTAL TIME: Prep: 35 min. Cook: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Cook: 15 min.
MAKES: 8 servings

Ingredients

  • 2 large sweet onions, chopped
  • 1 medium leek (white portion only), chopped
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 6 medium yellow summer squash, seeded and cubed
  • 4 cups reduced-sodium chicken broth
  • 4 fresh thyme sprigs
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1/8 teaspoon hot pepper sauce
  • 1 tablespoon shredded Parmesan cheese
  • 2 teaspoons grated lemon peel

Nutritional Facts

1 cup equals 90 calories, 4 g fat (1 g saturated fat), trace cholesterol, 377 mg sodium, 12 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. In a large saucepan, saute onions and leek in oil until tender. Add garlic; cook 1 minute longer. Add squash; saute 5 minutes. Stir in the broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until squash is tender.
  2. Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon peel. Yield: 8 servings (2 quarts).
Originally published as Summer Squash Soup in Country Woman August/September 2008, p33

Nutritional Facts

1 cup equals 90 calories, 4 g fat (1 g saturated fat), trace cholesterol, 377 mg sodium, 12 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Yellow Squash Soup

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Feb. 28, 2015

"Awesome! I did not take out the seeds as my blendec blender just chops them right up. Delicious and tastes like soup you would get at a five star restaurant. Highly recommend."

MY REVIEW
Reviewed Feb. 1, 2015

"Great and easy recipe! I used frozen yellow squash with seeds and added a handful of carrots. I used my smart stick instead of food processor. Delicious!"

MY REVIEW
Reviewed Dec. 3, 2014

"Had a few squash and some thyme leftover from Thanksgiving, and this was a perfect way to use them. I didn't bother to puree, just mashed them with a fork and added a little gravy flour and a a bit of cream. Delicious!"

MY REVIEW
Reviewed Jul. 28, 2014

"This soup is delicious! It.s lo-cal. Can be eaten hot or cold."

MY REVIEW
Reviewed Sep. 3, 2013

"My husband told me this is his new favorite soup ever! I picked fresh summer squash from our garden for this recipe. I only had one onion and no fresh thyme. In place of the fresh thyme I used 1 tsp ground thyme. I love that this didn't use cream and was still a creamy and delicious soup! Will definitely be making this one again!"

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