Yellow Squash Soup

Name: Yellow Squash Soup
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 8 servings (2 quarts).
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 peel

"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

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 peel

Directions

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.

Nutrition Facts

1 cup: 90 calories, 4g fat (1g saturated fat), 0 cholesterol, 377mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Summer Squash Lemon Thyme Soup in Country Woman August/September 2008

Reviews

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Average Rating:

Twyla

Jun 25, 2018

Does anyone know why it's high in carbohydrates so I can cut that ingredient out?
Mary Ellen

Sep 4, 2017

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!!
TeaHerbMilkSoaps

Jul 21, 2015

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.
tiffydawg

Mar 16, 2015

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!!
Bugzii123

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.
mainvic96

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!
pvojtas

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!
Cassins5

Jul 28, 2014

This soup is delicious! It.s lo-cal. Can be eaten hot or cold.
CandiL62

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!
Staffordshire

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!!