Yellow Summer Squash Soup Recipes

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.

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.

Steps:

• Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
• Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

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.

Steps:

• Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes.
• Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled

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.

Steps:

• In a saucepan, over medium heat, melt the butter.
• Add the leeks and saute about 5 minutes or until softened and transulucent.
• Stir in 1 cup of the broth along with the squash; bring to a boil, reduce heat and simmer until just tender.
• Transfer the squash mixture to a blender or food processor and puree until smooth.
• Return puree to the saucepan and add the remaining broth and milk.
• Add poultry seasoning, salt and pepper to taste.
• Heat through and serve.

Steps:

• Melt butter in saucepan.
• Add onions and sauté until translucent.
• Add chicken broth.
• Add potatoes, bring to boil and cook 10 minutes.
• Add squash, bring to boil and cook another 10 minutes.
• Add garlic and herbs.
• Take 2 cups of soup mixture and puree (cool soup slightly on a plate first before you puree). Add back to saucepan.
• Add bouillon and cream cheese. Cook on low to medium heat, stirring occasionally until cream cheese is melted.
• Add salt and pepper to taste.
• Garnish each serving with cheddar.

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.

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.