Best 18 Summer Squash Soup Recipes

SUMMER SQUASH SOUP

Steps:

• In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. , Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.

YELLOW SUMMER SQUASH SOUP

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.

CREAMY SUMMER SQUASH SOUP

Steps:

• Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

SUMMER SQUASH & WHITE BEAN SOUP

Steps:

• In a 6-qt. stockpot, heat butter and oil over medium heat. Add onions; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add squash and broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until squash is tender. Stir in 1 can of beans, parsley, tarragon and salt. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan. Stir in remaining can of beans and heat through. Top each serving with yogurt. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

SUMMER SQUASH SOUP WITH BASIL

Steps:

• Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.

YELLOW SUMMER SQUASH AND CORN SOUP

Steps:

• Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.
• In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.

TOMATO SUMMER SQUASH SOUP

Steps:

• 1. Heat 1/2 cup broth in large pot over medium heat.
• 2. Add carrot, onion, celery, and squash.
• 3. Simmer gently for 5 minutes.
• 4. Add garlic and basil.
• 5. Gradually stir in flour and cook for 5 minutes.
• 6. Gradually add remaining broth and tomatoes.
• 7. Bring to a boil, then reduce heat and simmer for 30 minutes.
• 8. Add black pepper and milk.
• 9. Heat through and serve hot.

SUMMER SQUASH SOUP

Steps:

• Melt butter in a large saucepan over medium heat; add squash and onion.
• Cover and cook 13 minutes or until squash and onion are very tender.
• Transfer squash mixture to a food processor bowl; puree until smooth.
• Return squash mixture to saucepan.
• Stir in broth and next 4 ingredients; cook, uncovered, over low heat until horoughly heated.
• To serve, ladle 1 cup soup into each of 4 individual serving bowls.
• Top soup with Parmesan cheese.

SUMMER SQUASH SOUP WITH BASIL PISTOU

Steps:

• Melt butter in a medium stockpot over medium-high heat. Add the leek and half the garlic. Season well with salt and pepper; cook, stirring until soft and tender, 3 to 5 minutes.
• Add squash, and cook, stirring, 3 to 5 minutes. Add chicken stock, and bring to a boil. Reduce heat to a simmer, and cook until tender, 15 to 20 minutes. Remove soup from heat; let cool slightly.
• Fill the bowl of a food processor with basil and remaining garlic. Drizzle olive oil through the feed tube; process until smooth. Season with salt and pepper. Transfer basil pistou to a small bowl.
• Place slightly cooled soup in the cleaned bowl of the food processor, and process until soup is pureed but still slightly chunky.
• Return to stockpot; cook to reduce liquid and thicken just slightly, about 5 minutes. Adjust seasoning with salt and pepper. Ladle into soup bowls, garnish with basil, and serve with basil pistou.

SUMMER-SQUASH SOUP WITH PARSLEY MINT PISTOU

Steps:

• Make soup:
• Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes. Remove from heat and cool soup, uncovered, 10 minutes.
• Working in batches, purée; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl. Return puré to cleaned pot and thin with water if desired; simmer 3 minutes. Season with salt.
• Make pistou while vegetables simmer:
• Pulse mint, parsley, and scallion in a food processor until finely chopped. With motor running, add oil in a stream, then add water and salt, blending until incorporated.
• Swirl 1 tablespoon pistou into each bowl of soup.

SLOW COOKER SMOKY WHITE BEAN & SUMMER SQUASH SOUP WITH OPTIONAL ANDOUILLE SAUSAGE

Steps:

• Add the beans, tomatoes, squash, potato, onion, garlic, Italian seasoning, smoked paprika, 1/2 teaspoon salt, a quick grind or two of black pepper (or a hefty pinch), water, and the Parmesan rind to the Crock Pot. Stir.
• Cook on low for 8 - 10 hours.
• Taste and add additional salt and pepper if desired.
• Remove the Andouille sausage from the casing and brown in a medium saucepan. Using a spoon, remove grease from the pan.
• Add a little less than half of the soup - about 3 1/2 cups - to the saucepan with the sausage. Stir and, over medium heat, bring to a low boil. Simmer for 20 minutes.
• Tear basil leaves over both batches and stir.
• Serve with additional basil leaves and shredded Parmesan cheese, if desired.

CHUNKY SUMMER SQUASH AND POTATO SOUP

Steps:

• heat butter in saucepan over medium heat.
• add onion and shallots. cook 7 minutes. stirring once. season with salt and black pepper.
• add seasonings and mix well. add potatoes and vegetable stock. season to taste. bring to a boil and cook for 8 minutes over medium heat.
• stir in summer squash and continue cooking for 8 minutes.
• serve.

CHILLED SUMMER SQUASH AND BASIL SOUP

Steps:

• Cut the squash length-wise, discarding the cores with the seeds. You just want the flesh and skin. This is where the flavor is. The seeds are mainly water.
• Heat the onions in a saucepan until just soft.
• Add the squash and season with salt. Heat for another 5 minutes.
• Add just enough water to cover the vegetables and the cinnamon stick.
• Bring to a simmer and cook until the squash are tender.
• Remove the cinnamon stick and puree until smooth using an immersion blender or transfer the soup to a blender and puree until smooth.
• Chill the soup in the refrigerator for 30-minutes to an hour.
• To make the basil oil garnish, use a mortar and pestle to mash together chopped basil leaves, grated lemon zest, minced garlic and olive oil. You might also use a mini processor.
• Ladle the chilled soup into bowls, drizzle with the basil olive oil and serve.

SPICY SUMMER SQUASH SOUP

Steps:

• Bring water, bouillion cube, and desired amount of crab boil to a boil in a saucepan. You can always start on the lower end of crab boil & adjust up. Remember that some of the heat will "cook off" when you add broth to squash later. Boil for 10 minutes.
• Meanwhile, coursely chop squash and onion. I don't peel my squash, but you can peel them if desired before chopping.
• Put squash and onion into a dutch oven and pour broth mixture in over vegetables. Cover vegetables about 2/3 of the way, don't completely cover (you may have some broth left over). Bring to a boil and simmer for 20 minutes. When squash is tender, remove from heat & let cool.
• When cool enough to handle, transfer squash mixture to a blender or food processor and blend until smooth.
• Return squash mixture to dutch oven and slowly stir in cream. You might not want the whole cup. Season with salt and pepper to taste. Add dash of cayenne pepper, if desired.
• If planning to serve cold, let stand in refrigerator several hours or overnight to allow flavors to blend. Stir well before serving.
• If freezing, let cool completely, then place desired number of servings in freezer containers. Freeze for up to 3 months. To prepare from frozen, simply thaw in microwave or stovetop & serve!

CHILLED SUMMER SQUASH SOUP WITH FRESH HERBS

Steps:

• In a large saucepan place all the squash. Add the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender.
• Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk.
• Place in a container, cover and refrigerate overnight.
• When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper.
• Serve chilled, garnished with chopped basil and parsley.

SUMMER SQUASH SOUP

Steps:

• Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
• Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

CHILLED SUMMER SQUASH SOUP RECIPE - (5/5)

Steps:

• Add everything except for the salt and pepper to a 4 quart slow cooker and cook on low for 3 to 4 hours. Or you can put it all in a large sauce pan and cook over medium heat for 10 to 15 minutes. Puree the mixture in a blender or food processor and chill for at least 2 hours before serving. You can play with the herbs in this and lemons balm, lemon basil or even mint would make a tasty addition.

SUMMER SQUASH SOUP

Steps:

• Chop the yellow squash and zucchini (unpeeled) into small pieces.
• Melt butter in a saucepan. Add squash, zucchini, and celery leaves. Cook over low heat, covered, until tender - about 20 minutes.
• Put the veggies and 1 cup of chicken stock into a blender and puree.
• In the saucepan, blend puree with the remaining 3 cups of chicken stock. Add salt, pepper, and celery salt to taste. Bring to a boil.
• Serve hot or cold, garnished with parsley.