summer squash soup recipe

Written ByJenny Smyth Posted on
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The Best summer squash soup recipe

Summer squash soup is a favorite in my household, especially during the warmer months. I love how it combines the freshness of summer vegetables with a comforting, creamy texture. It is a perfect recipe for a light lunch or dinner, and my kids absolutely love it.

This soup is not only delicious but also packed with nutrients. Summer squash is low in calories and high in vitamins A and C, making it a healthy choice for the whole family. The soup is also very versatile.

You can serve it chilled for a refreshing meal on a hot day, or warm it up for a cozy dinner on a cooler evening. Another great part about this soup is that it freezes well, so you can make a big batch and have it ready for future meals. It is a great way to use up summer squash from the garden or farmers market.

The best part about this recipe is that it comes together quickly and easily, making it perfect for busy weeknights. It is a great way to introduce more vegetables into your family’s diet. The soup has a mild, slightly sweet flavor that both kids and adults enjoy.

It is a perfect recipe for family gatherings and potlucks. Everyone always asks for the recipe. Summer squash soup is a dish that I look forward to making every year.

There is something about the bright yellow color and the fresh taste of summer that really makes this soup special.

Summer Squash Soup

4.7 from 1781 votes

This Summer Squash Soup is a creamy and comforting dish that highlights the fresh flavors of summer squash. It’s perfect for a light lunch or dinner and is packed with nutrients.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tbsp butter
1 medium onion, diced
2 cloves garlic, minced
4 medium summer squash, diced
1 medium potato, diced
4 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp dried thyme
1/2 cup heavy cream
2 tbsp chopped fresh parsley, for garnish

👨‍🍳Directions

1In a large pot, melt the butter over medium heat.
2Add the diced onion and cook until softened and translucent, about 5 minutes.
3Add the minced garlic and cook for an additional 1 minute, until fragrant.
4Add the diced summer squash and potato to the pot.
5Pour in the vegetable broth.
6Stir in the salt, black pepper, paprika, and dried thyme.
7Bring the mixture to a boil.
8Then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the squash and potatoes are tender.
9Using an immersion blender, blend the soup until smooth.
10If you do not have an immersion blender, carefully transfer the soup to a regular blender and blend in batches until smooth.
11Return the soup to the pot if using a regular blender.
12Stir in the heavy cream and cook over low heat for an additional 5 minutes, until heated through.
13Taste and adjust the seasoning with more salt and pepper if needed.
14Ladle the soup into bowls and garnish with chopped fresh parsley.
15Serve warm or chilled, depending on your preference.

🔧Equipment

Large pot
Wooden spoon
Immersion blender or regular blender
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 60mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 7g

📝Notes

Tips: For a healthier option, you can substitute the heavy cream with milk or a dairy-free alternative. Add cooked chicken or chickpeas for extra protein. For a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce.

Summer squash soup is a versatile and delicious dish that can be enjoyed throughout the year. It is a great way to use up summer squash from the garden or farmers market. This soup is also very healthy and packed with nutrients.

It can be served chilled or warm, making it perfect for any occasion. It’s a great recipe for family gatherings or potlucks. You can easily double the recipe to feed a crowd.

The soup keeps well in the refrigerator or freezer, so you can make a big batch and have it ready for future meals. It is a great way to introduce more vegetables into your family’s diet. This soup is a crowd-pleaser and always a good idea for any occasion.

❓ Frequently Asked Questions About Summer Squash Soup

Can I use different types of squash for this recipe?

Yes, you can use different types of squash for this recipe. Yellow squash, zucchini, or a combination of both will work well. Keep in mind that the cooking time may vary slightly depending on the type of squash you use.

Can I make this soup in advance?

Yes, this soup can be made in advance and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat the soup gently on the stovetop or in the microwave, adding a little water or broth if needed to adjust the consistency.

Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Combine all the ingredients except the cream and parsley in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Blend the soup using an immersion blender, then stir in the cream and garnish with parsley before serving.

Can I make this soup vegan?

Yes, to make this soup vegan, substitute the butter with a plant-based alternative and the cream with a dairy-free alternative. You can also increase the amount of vegetable broth if needed to adjust the consistency.

Can I add meat to this soup?

Yes, you can add cooked chicken, diced ham, or ground sausage to this soup for added protein. Add the meat when you stir in the cream, and let it simmer for a few minutes to heat through.

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