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Summer Squash Soup

"With its delicate taste, the creamy concoction makes an easy but elegant first course for a company dinner," Sandi Pichon of Slidell, Louisiana notes.
  • Total Time
    Prep: 40 min. Cook: 20 min.
  • Makes
    6 servings


  • 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.
Nutrition Facts
1 cup: 278 calories, 26g fat (16g saturated fat), 92mg cholesterol, 533mg sodium, 9g carbohydrate (6g sugars, 3g fiber), 4g protein.

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Average Rating:
  • lshaw
    Jul 21, 2018

    Pleasant-tasting and economical! A good way to use a different vegetable instead of the same old same olds. I did use half-n-half instead of whipping cream and also added some dill.

  • dvierzen
    Mar 7, 2016

    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.

  • gardenerbowler
    Sep 23, 2012

    This is a nice creamy soup. I never would think of making soup out of summer squash. My neighbors enjoyed it also.

  • bereitbach
    Sep 6, 2012

    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.

  • califdreamin
    Aug 5, 2012

    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.

  • StefsCooking
    Jul 23, 2012

    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!

  • jeanlwest
    Sep 14, 2011

    This was the best squash soup recipe I have ever had. Very elegant and smooth tasting, the only change I made was I used whole milk as opposed to heavy cream. Heavy cream would be too rich for me, whole milk worked just fine. My husband liked it too, it's a keeper!

  • grandpa_deacon
    Jul 9, 2009

    I tried this soup with the yellow squash from my garden. Absolutely wonderful. A great comfort food.