CREAMY SUMMER SQUASH SOUP
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
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
SUMMER SQUASH SOUP
"With its delicate taste, the creamy concoction makes an easy but elegant first course for a company dinner," Sandi Pichon of Slidell, Louisiana notes.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. , Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.
Nutrition Facts : Calories 278 calories, Fat 26g fat (16g saturated fat), Cholesterol 92mg cholesterol, Sodium 533mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
SUMMER SQUASH SOUP
This is such a refreshing soup. It is a nice touch to start your meal with or just to have for lunch. It is only 1 WW point which makes it even more enjoyable.
Provided by Audrey M
Categories Summer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat; add squash and onion.
- Cover and cook 13 minutes or until squash and onion are very tender.
- Transfer squash mixture to a food processor bowl; puree until smooth.
- Return squash mixture to saucepan.
- Stir in broth and next 4 ingredients; cook, uncovered, over low heat until horoughly heated.
- To serve, ladle 1 cup soup into each of 4 individual serving bowls.
- Top soup with Parmesan cheese.
YELLOW SQUASH SOUP
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
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
SIMPLE SUMMER SQUASH SOUP
This is a refreshing butternut squash soup recipe that is simple to make, delicious, and healthy!
Provided by Tina Garcia Littlewood
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, about 15 minutes.
- Blend squash and water together in a blender until smooth. Add milk and Cheddar cheese; blend until smooth. Season soup with salt and pepper.
- Transfer soup to serving bowls and top each with sour cream and cilantro.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 15.9 g, Cholesterol 22.6 mg, Fat 7.8 g, Fiber 2.3 g, Protein 6.4 g, SaturatedFat 4.8 g, Sodium 154.2 mg, Sugar 4.7 g
SUMMER SQUASH & WHITE BEAN SOUP
I love using summer squash in soups. This dish is hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve it warm or chilled. -Sara Hornbeck, Knoxville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, heat butter and oil over medium heat. Add onions; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add squash and broth; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until squash is tender. Stir in 1 can of beans, parsley, tarragon and salt. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan. Stir in remaining can of beans and heat through. Top each serving with yogurt. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 290 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 1187mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 8g fiber), Protein 10g protein.
SUMMER SQUASH SOUP WITH BASIL
Steps:
- Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.
SUMMER SQUASH SOUP
Vegetables from the gardenabound in cups of chilled squash soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 2 quarts
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, about 5 minutes. Add turmeric and cayenne; cook, stirring, 30 seconds. Add squash and stock; bring to a boil. Reduce heat; simmer, stirring occasionally, until squash is very tender, about 20 minutes.
- Let cool slightly; puree in batches in a blender (so blender is never more than halfway full). Season with salt and white pepper; stir in lime juice. Refrigerate until cold, about 6 hours, or up to 1 day. Served chilled with seeds and paprika.
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