Yellow Squash Soup
Delicate and lemony, this yellow squash soup recipe would set the stage for a memorable ladies' luncheon. It's the best of late summer in a bowl. —Heidi Wilcox, Lapeer, Michigan
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 (about 6 cups)
- 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 zest
Reviews
It was simple to make, but I was surprised that it was sour. In my opinion, I think it does not need lemon juice or parmesan.
Quick and easy, was delicious!
Light summery soup, very good! I followed the recipe with the following exceptions - I only had 1 onion, 5 squash (did not bother to seed), and used about 1/2 tsp of dried thyme and only 3 cups broth. I topped each serving with parmesan, lemon zest, and a few drops of hot sauce - which made all the difference. It's surprisingly creamy sans butter, milk, or cream.
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Does anyone know why it's high in carbohydrates so I can cut that ingredient out?
I didn't have thyme, nor shallots. I added zucchini and carrots. I also used chicken condense broth. Instead of 4 cups I used 5 cups of broth. Also added a small spring of celery leaves. IT WAS AMAZING!!! Will definitely make this again!!
Having had breakfast at 7am, and being so busy that it was 4pm by the time I could even think about lunch, I wanted something different to do with the yellow squash I picked from my garden. As I was hungry, I took a few shortcuts. I cubed and blended the squash BEFORE cooking. The liquid I used was green tea, which I use whenever water is required in a recipe.After blending, I poured the squash into a pot, and since I also have an herb garden, added thyme, oregano, rosemary, basil and sage. Two tablespoons of butter (out of olive oil), along with onions, garlic and black paper instead of hot pepper sauce. Added lemon juice as stated in the recipe. Very, very good version of this recipe. Even better with toasted, artisan bread from my local farmer's market.
Eating this now & it is DELICIOUS!! SOOOOO good!! I created an account just to give this review because its that amazing!! Definitely something I will continue to make as a family meal. Thank you!!
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.
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!