ZUCCHINI AND YELLOW SQUASH SOUP
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
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
SAUTéED YELLOW SQUASH AND ZUCCHINI
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.
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
YELLOW SQUASH AND ZUCCHINI GRATIN
This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.
Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
MEXICAN ZUCCHINI CHEESE SOUP
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
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
YELLOW SQUASH SOUP WITH ZUCCHINI CRISPS
I am, always, looking for healthy, vegetable inspired recipes and this is all vegetables! The carrots add sweetness & color, the potatoes add thickening. 2/3 are pureed in blender or cuisinart. The Zucchini crisps are browned in olive oil. Zucchini recipe follows.
Provided by DiAnne Hahaj @ladidi12
Categories Vegetable Soup
Number Of Ingredients 10
Steps:
- Melt butter in large saucepan over medium heat. Add onion & 1/2 teas. salt. Cook 5 minutes or until onion is softened. Add squash, yellow pepper, carrots, potatoes to saucepan along with chicken or vegetable broth. Bring to a boil. Reduce heat to low and simmer, partially covered, until vegetables are tender. About 15 minutes. Remove from heat and cool 10 minutes.
- Transfer 3 1/2 cups of vegetables to a small bowl & reserve. Working in small batches, puree the remaining soup in blender until smooth. Note: When blending something hot only fill blender 1/3 full, put the lid on a little askew (to let hot air out). Cover blender with kitchen towel. Start on low or pulse & work up to high. Transfer pureed soup to a bowl. Return pureed and reserved vegetables to saucepan. Add water or additional chicken/vegetable broth, if necessary, for desired consistency.
- Add salt and pepper to taste. Heat to just barely boil. Divide among 4-6 bowls. Garnish with fresh, chopped basil leaves. Serve with zucchini crisps. Recipe to follow.
- Zucchini Crisps Heat oven to 250 degrees. Cut 1 med zucchini into 1/2" thick slices.1 3/4 C 2/3 cups Panko bread crumbs 1 1/2 oz Parmigiano Reggio grated on box grater or Asiago cheese grated 1/3 cup Unbleached all purpose flour 1/2 teas Kosher salt 1/4 teas Pepper 1 Egg + 1 teas water, beaten 2 tbls Olive oil In large, non stick skillet over high heat until hot & then reduce heat to med-low. Mix bread crumbs & Parmigiano cheese in small bowl. Dredge zucchini in flour, shaking off excess flour. Dip into egg & then into bread crumbs/Parmigiano cheese mixture. Fry zucchini in batches 4-5 min or until browned on both sides. Add more olive oil as needed. Drain the crisps on paper towels. Sprinkle with salt. Transfer to rimmed baking sheet & keep warm in oven. Serve with soup and tomato frisee salad. Enjoy.
More about "yellow squash soup with zucchini crisps recipes"
ZUCCHINI AND YELLOW SQUASH SOUP – KALYN'S KITCHEN
From kalynskitchen.com
4.5/5 (18)Total Time 1 hr 35 minsCategory Soups & StewsCalories 147 per serving
- Heat olive oil and butter in large heavy soup pot or stovetop pressure cooker (or in the bottom of the electric pressure cooker on the Saute setting).
ZUCCHINI AND YELLOW SQUASH SOUP - TASTE AND TELL
From tasteandtellblog.com
Reviews 6Servings 6Cuisine AmericanCategory Soup
- Heat olive oil and butter in a large heavy soup pot, then add onion and saute about 5 minutes, or until onion is translucent. Add garlic and rosemary and cook 3-5 minutes more.
- Add chicken stock and simmer 10 minutes. Then add the chopped squash, season to taste with salt and pepper, turn heat to low and simmer for 30 minutes, until squash is soft and the flavors are blended.
- Use an immersion blender or a food processor to puree the soup. When mixute is pureed, simmer the soup for an additional 20 minutes, or until the soup is reduced by one-fourth and slightly thickened.
ZUCCHINI & YELLOW SQUASH SOUP - THE ROASTED ROOT
From theroastedroot.net
4.5/5 (60)Total Time 40 minsCategory Soups, Stews, & ChiliesCalories 170 per serving
- Add avocado oil and onion to a large pot and heat over medium. Sauté, stirring occasionally until onion is translucent, about 8 minutes. Add the chopped red bell pepper and continue to sauté until the pepper is fragrant and the onion begins turning brown, another 2 to 5 minutes.
- Add the chopped zucchini, yellow squash, rosemary, parsley and paprika. Sauté 2 more minutes.
- Add the cannellini beans, diced tomatoes, and broth. Bring soup to a boil then reduce heat to medium low and cook until zucchini is soft but not falling apart, about 10 to 15 minutes.
CREAM OF SQUASH SOUP RECIPE WITH ZUCCHINI RECIPE
From thespruceeats.com
YELLOW SQUASH SOUP | EASY SUMMER SQUASH RECIPE
From binkysculinarycarnival.com
CREAMY SUMMER SQUASH SOUP (GF, VEGAN) - PEEL WITH …
From peelwithzeal.com
SUMMER SQUASH SOUP WITH CHEESY ZUCCHINI CRISPIES
From foodal.com
YELLOW SQUASH SOUP - EATINGWELL
From eatingwell.com
PARMESAN ROASTED ZUCCHINI AND SQUASH (EASY RECIPE) - PEEL WITH …
From peelwithzeal.com
BARILLA® ORZO BUTTERNUT SQUASH SOUP WITH ZUCCHINI | BARILLA
From barilla.com
SUMMER SQUASH VEGETABLE SOUP - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
ZUCCHINI AND YELLOW SQUASH SOUP - CERTIFIED RECIPES
From certifiedrecipes.com
CREAMY ZUCCHINI SOUP RECIPE - EVOLVING TABLE
From evolvingtable.com
ZUCCHINI AND YELLOW SQUASH SOUP - PRINT - PINTEREST
From pinterest.com
BEST CHICKEN SOUP WITH SQUASH AND ZUCCHINI RECIPE - FOOD52
From food52.com
SOUTHERN CHICKEN ZUCCHINI CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
ZUCCHNI & YELLOW SQUASH SOUP | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
VEGETABLE TORTILLA SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
6 ANTI-INFLAMMATORY WINTER SQUASH RECIPES | WELL+GOOD
From wellandgood.com
You'll also love