Best Creamy Summer Squash Soup Recipes

CREAMY SUMMER SQUASH SOUP

Creamy Summer Squash Soup image

I adapted this recipe from another I'd come across and created something a little more hearty and creamy. All it needs is the right combination of spices. This is an extremely simple soup to create, and it goes well with any type of hearth or grainy bread.

Provided by User

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

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

6 small yellow summer squash, trimmed and coarsely chopped
1 large zucchini, trimmed and coarsely chopped
2 cups vegetable stock
1 cup half-and-half cream
2 tablespoons chopped fresh tarragon
1 cup shredded Cheddar cheese
ground white pepper to taste
coarse sea salt to taste
2 tablespoons lemon juice, or more to taste
1 teaspoon chopped fresh tarragon

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.

Nutrition Facts : Calories 162.6 calories, Carbohydrate 8.8 g, Cholesterol 34.7 mg, Fat 11.4 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 286 mg, Sugar 3.9 g

CREAMY SUMMER SQUASH SOUP

Creamy Summer Squash Soup image

Don't skimp on your midday meal. Pair this light-yet-filling soup with a flatbread sandwich for a satisfying lunch that will get you through even your toughest days.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 8

Ingredients

1 tablespoon extra-virgin olive oil
1 medium onion, diced
3 cloves garlic, chopped
1/4 cup chopped fresh cilantro stems, plus 1/4 cup chopped cilantro leaves
1 teaspoon ground coriander
5 medium yellow summer squash (2 1/2 pounds), chopped
Coarse salt
Lime wedges, for serving

Steps:

Heat oil in a medium saucepan over medium heat and cook onion, stirring, until softened, about 5 minutes. Add garlic, cilantro stems, and coriander and cook, stirring, until fragrant, about 2 minutes. Add squash and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, covered, until squash is just tender, about 15 minutes. Let cool slightly, then season with salt.
Puree soup in batches until smooth. (If too thick, thin with a little water.) Adjust seasoning if necessary and let cool slightly. Garnish with cilantro leaves and serve with lime.

Nutrition Facts : Calories 91 g, Fat 4 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, Sodium 43 g