Best 3 Zucchini And Yellow Squash Soup Recipes

Zucchini and yellow squash soup is a light, refreshing, and flavorful summer soup that is perfect for a quick and easy meal. This soup is made with fresh zucchini and yellow squash, onion, garlic, vegetable broth, and cream. It is seasoned with salt, pepper, and herbs, and can be garnished with croutons, grated Parmesan cheese, or fresh herbs. This article provides three different recipes for zucchini and yellow squash soup: a classic recipe, a vegan recipe, and a slow cooker recipe. The classic recipe is a simple and straightforward soup that is perfect for a weeknight meal. The vegan recipe is a dairy-free and egg-free version of the soup that is perfect for those with dietary restrictions. The slow cooker recipe is a great option for those who want to make the soup ahead of time or cook it while they are away from home. All three recipes are easy to follow and can be tailored to your own taste preferences.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTéED YELLOW SQUASH AND ZUCCHINI

Sautéed Yellow Squash and Zucchini image

Provided by Kardea Brown

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced into half moons
2 cloves garlic, minced
2 medium zucchini, sliced into 1/4-inch-thick rounds
2 medium yellow squash, sliced into 1/4-inch-thick rounds
1 teaspoon Italian seasoning
Kosher salt
Freshly ground black pepper

Steps:

Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

MEXICAN ZUCCHINI CHEESE SOUP

Mexican Zucchini Cheese Soup image

We can't wait to make this delicious, slightly spicy soup every summer when zucchini and squash are plentiful in our garden. We like to serve this soup with warm tortillas.

Provided by Always Cooking

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
½ teaspoon dried oregano
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can Mexican-style stewed tomatoes
2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices
1 (8.75 ounce) can whole kernel corn, drained
1 (4.5 ounce) can diced green chile peppers
12 ounces processed cheese food, cubed
½ teaspoon freshly ground black pepper
¼ cup chopped fresh cilantro

Steps:

Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano.
Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender.
Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 26.2 g, Cholesterol 47.8 mg, Fat 17.5 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 8.8 g, Sodium 1829 mg, Sugar 11.5 g

ZUCCHINI AND YELLOW SQUASH SOUP

Zucchini and Yellow Squash Soup image

This easy to prepare soup is the creation of sous-chef Carol McKenzie of the Sebanton restaurant in Longmont, Colorado. I found it in the RSVP section of a July 1987 issue of Bon Appetit. It seems like a perfect way to use up that surplus of squashes your summer garden produces!

Provided by Leslie in Texas

Categories Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
1 medium onion, thinly sliced
2 tablespoons minced shallots
1 1/2 tablespoons minced garlic
1/4 cup all-purpose flour
2 medium zucchini, sliced into 1/4-inch-thick rounds (about 1 1/2 cups)
2 large crookneck yellow squash, sliced into 1/4-inch thick rounds (about 1 1/2 cups)
3 cups rich chicken broth (preferably homemade)
3 cups whipping cream
2 teaspoons minced fresh basil
2 teaspoons minced fresh oregano
salt & freshly ground black pepper

Steps:

Heat oil in heavy large saucepan over medium-low heat.
Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
Add flour and stir 3 minutes.
Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
Stir in stock,heavy cream, basil and oregano.
Reduce heat and simmer 20 minutes.
Season with salt and pepper to taste and serve immediately.
Soup may be pureeed if a creamier texture is desired.

Nutrition Facts : Calories 582.1, Fat 55, SaturatedFat 29.2, Cholesterol 163, Sodium 959.7, Carbohydrate 13.8, Fiber 1.4, Sugar 3.5, Protein 10.2

Tips:

For a smoother soup, peel the zucchini and yellow squash before cooking.
If you don't have vegetable broth, you can use chicken broth or water instead.
Add a pinch of red pepper flakes for a little bit of heat.
Garnish the soup with fresh herbs, such as basil, thyme, or oregano, before serving.
You can also add a swirl of heavy cream or sour cream to the top of each bowl of soup.

Conclusion:

Zucchini and yellow squash soup is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It is also a great way to use up any extra zucchini or yellow squash that you may have on hand. This soup can be served hot or cold, and it is also a good option for freezing. So next time you are looking for a quick and easy soup recipe, give this zucchini and yellow squash soup a try.