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Yellow Squash Soup

 Yellow Squash Soup
"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
8 ServingsPrep: 35 min. Cook: 15 min.


  • 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


  • 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.
  • 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).
Nutritional Facts: 1 cup equals 90 calories,

2 of 2

Yellow Squash Soup (continued)

Nutritional Facts: 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.