Show Subscription Form




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
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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!"

MY REVIEW
Reviewed May. 9, 2012

"I made this recipe with three yellow squash and three green squash because that's what was in my refrigerator. Also didn't have any leeks, do I didn't use them. I also didn't take the seeds out of the squash. I loved using my food processor and my vita-mix blender and both were called for in this recipe. Using the vita-mix blender, there wasn't anything left to the seeds, the ingredients blended beautifully and was light and creamy with out any heavy ingredients!!!This was fun to cook. Quick and easy and so yummy!!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT