Best Yellow Summer Squash Soup Recipes

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

YELLOW SUMMER SQUASH AND CORN SOUP

Yellow Summer Squash and Corn Soup image

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

Ingredients

1 pound yellow summer squash
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalapeño chile
1 tablespoon olive oil
1/4 teaspoon ground cumin
2 1/2 cups water
Garnish: corn kernels, chopped fresh jalapeño chiles, fresh cilantro leaves, sour cream, and thinly sliced yellow summer squash

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.

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