Best 2 Yellow Summer Squash Soup Recipes
Yellow squash soup is a creamy, flavorful soup made from fresh yellow summer squash, onions, garlic, vegetable broth, and spices. It is often garnished with fresh herbs, such as basil or chives, and can be served hot or cold. This versatile soup can be made in under an hour and is a great way to use up summer squash from your garden or local farmers market. It is also a good source of vitamins and minerals, making it a healthy and delicious meal option.
In addition to the classic yellow squash soup recipe, this article also includes three variations:
* **Roasted Yellow Squash Soup:** This recipe adds a smoky flavor to the soup by roasting the squash before adding it to the soup.
* **Yellow Squash Soup with Corn:** This variation adds a sweet and crunchy element to the soup with the addition of fresh corn kernels.
* **Yellow Squash Soup with Zucchini:** This recipe uses both yellow squash and zucchini, which results in a slightly sweeter soup.
YELLOW SUMMER SQUASH SOUP
Make and share this Yellow Summer Squash Soup recipe from Food.com.
Provided by AngelicFantasia
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
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, Fat 20.5, SaturatedFat 12.6, Cholesterol 65, Sodium 317, Carbohydrate 12.7, Fiber 3.1, Sugar 6.9, Protein 5.8
YELLOW SUMMER SQUASH AND CORN SOUP
Categories Soup/Stew Blender Vegetable Appetizer Quick & Easy High Fiber Corn Squash Summer Jalapeño Yellow Squash Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 9
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.
Tips:
- Choose the right squash: Look for small to medium-sized yellow summer squash that are firm and have smooth skin.
- Prep the squash properly: Wash the squash thoroughly and remove the ends. No need to peel it.
- Use a variety of vegetables: Don't limit yourself to just squash. Add other summer vegetables like zucchini, corn, and tomatoes for a more flavorful soup.
- Don't overcook the vegetables: They should be tender but still have a slight crunch.
- Season to taste: Add salt, pepper, and other herbs and spices to taste. A little bit of lemon juice or vinegar can also brighten up the soup.
- Serve with your favorite toppings: Croutons, grated cheese, or a dollop of sour cream are all great options.
Conclusion:
Yellow summer squash soup is a delicious and versatile dish that can be enjoyed all summer long. It's easy to make, healthy, and can be tailored to your own taste. So next time you have an abundance of summer squash, give this soup a try. You won't be disappointed!
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