Chunky Summer Squash and Potato Soup

Nutriscore Rating: 78/100

Dive into the comforting flavors of summer with this hearty Chunky Summer Squash and Potato Soup, a wholesome blend of tender vegetables simmered to perfection. Featuring golden summer squash, zucchini, and creamy russet potatoes, this recipe strikes the perfect balance between freshness and richness. Infused with aromatic thyme, garlic, and a hint of bay leaf, every spoonful is a burst of earthy goodness. The addition of optional heavy cream adds a luscious touch, while a sprinkle of fresh parsley brings vibrant color and brightness to this nourishing dish. Ready in just 50 minutes, this one-pot vegetarian soup is perfect for a cozy lunch or a light dinner, showcasing the best of seasonal produce.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium yellow summer squash, diced into 1/2-inch pieces
• 1 medium zucchini, diced into 1/2-inch pieces
• 2 medium russet potatoes, peeled and diced into 1/2-inch cubes
• 4 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup heavy cream (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

📝 Instructions

9 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté for 3-4 minutes, or until translucent.

3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4. Add the diced summer squash, zucchini, and potatoes to the pot. Stir well and cook for 5 minutes, allowing the vegetables to soften slightly.

5. Pour in the vegetable broth and add the thyme leaves, bay leaf, salt, and black pepper. Stir to combine.

6. Bring the soup to a boil over medium-high heat, then reduce the heat to low and let it simmer, covered, for 20-25 minutes or until the potatoes are tender.

7. Remove the bay leaf from the pot. Optional: Stir in the heavy cream for added richness.

8. Taste and adjust seasoning with more salt and pepper if necessary.

9. Serve hot, garnished with freshly chopped parsley for a burst of color and flavor.

Nutrition Facts

1 serving (507.6g)

Calories		307
% Daily Value*
Total Fat		14.7 g	19%
	Saturated Fat	5.1 g	25%
	Polyunsaturated Fat	0.5 g
Cholesterol		17 mg	6%
Sodium		1062 mg	46%
Total Carbohydrate		39.6 g	14%
	Dietary Fiber	6.1 g	22%
	Total Sugars	9.1 g
Protein		8.1 g	16%
Vitamin D		0.0 mcg	0%
Calcium		95 mg	7%
Iron		2.5 mg	14%
Potassium		1202 mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 522 cal (40.6%%)

Protein: 133 cal (10.4%%)

Carbs: 630 cal (49.0%%)