Yellow Squash Soup
Total TimePrep: 35 min. Cook: 15 min.
Makes8 servings (2 quarts)
- 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
- 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 zest.
Nutrition Facts1 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.
Jun 25, 2018
Does anyone know why it's high in carbohydrates so I can cut that ingredient out?
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!!
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.
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!!
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.
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!
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!
Jul 28, 2014
This soup is delicious! It.s lo-cal. Can be eaten hot or cold.
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!
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!!