Best Tea Room Yellow Squash Soup Recipes

YELLOW SQUASH SOUP

Yellow Squash Soup 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

Time 50m

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, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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

YELLOW SUMMER SQUASH SOUP

Yellow Summer Squash Soup image

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

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, Fat 20.5, SaturatedFat 12.6, Cholesterol 65, Sodium 317, Carbohydrate 12.7, Fiber 3.1, Sugar 6.9, Protein 5.8

CHILLED CURRIED YELLOW SQUASH SOUP

Chilled Curried Yellow Squash Soup image

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

Provided by evelynathens

Categories Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup thinly sliced leek white, washed well and drained
1 teaspoon extra virgin olive oil
1 -2 teaspoon curry powder (as per personal taste)
1/4 teaspoon turmeric
1 garlic clove
1 1/2 lbs yellow squash, sliced thin
4 cups water
2 tablespoons sour cream
1 tablespoon major greys chutney

Steps:

In a medium saucepan, cook leek in oil over medium-low heat, stirring occasionally, until softened.
Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds.
Add garlic, squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes.
Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
Season soup with salt and pepper.
Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
Before serving, season with salt and pepper, if necessary.
Serve soup with dollops of sour cream and chutney.

Nutrition Facts : Calories 89.6, Fat 5.4, SaturatedFat 2, Cholesterol 5.3, Sodium 40.2, Carbohydrate 9.6, Fiber 3, Sugar 4.1, Protein 3.5