YELLOW SUMMER SQUASH SOUP RECIPES RECIPES

Name: Yellow Summer Squash Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4-6 serving(s)
Ingredients: 1 large Spanish onion, coarsely chopped; 2 lbs summer squash, stem cut off and the rest coarsely chopped; 2 tablespoons butter; 1 (10 1/2 ounce) can chicken broth; salt and pepper; 3/4 cup cream or 3/4 cup half-and-half; chervil or parsley, if desired

YELLOW SUMMER SQUASH SOUP RECIPE - FOOD.COM

Yellow Summer Squash Soup Recipe - Food.com image

Make and share this Yellow Summer Squash Soup recipe from Food.com.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 large Spanish onion, coarsely chopped
2 lbs summer squash, stem cut off and the rest coarsely chopped
2 tablespoons butter
1 (10 1/2 ounce) can chicken broth
salt and pepper
3/4 cup cream or 3/4 cup half-and-half
chervil or parsley, if desired

Steps:

Put the chopped onion, squash, and butter into a big pot and pour in the chicken broth until it is about two-thirds of the way up the vegetables. (Do not cover vegetables with the broth).
Bring to boil and continue to boil gently for about 20 minutes.
Take off heat and cool.
When mixture is cool enough to handle, put it in a blender or food processor and blend.
Return mixture to the pot and season with salt and pepper.
Slowly stir in the cream or half-and-half. (you may use less than 3/4 cup).
Add herbs, if desired.
Serve hot or cold.

Nutrition Facts : Calories 245.9, FatContent 20.5, SaturatedFatContent 12.6, CholesterolContent 65, SodiumContent 317, CarbohydrateContent 12.7, FiberContent 3.1, SugarContent 6.9, ProteinContent 5.8

YELLOW SQUASH SOUP RECIPE: HOW TO MAKE IT

Yellow Squash Soup Recipe: How to Make It image

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

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 35 minutes

Cook Time 15 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 12

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

Steps:

In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , 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 Facts : Calories 90 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 377mg sodium, CarbohydrateContent 12g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch

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