Chunky Summer Squash and Potato Soup
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.
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Recipe Information
Ingredients
- 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
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced summer squash, zucchini, and potatoes to the pot. Stir well and cook for 5 minutes, allowing the vegetables to soften slightly.
Pour in the vegetable broth and add the thyme leaves, bay leaf, salt, and black pepper. Stir to combine.
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.
Remove the bay leaf from the pot. Optional: Stir in the heavy cream for added richness.
Taste and adjust seasoning with more salt and pepper if necessary.
Serve hot, garnished with freshly chopped parsley for a burst of color and flavor.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4649 mg | 202% | |
| Total Carbohydrate | 147.2 g | 54% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 25.2 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 4314 mg | 92% | |
*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.
