Creamy Yellow Summer Squash Soup
Savor the bright, comforting flavors of summer with this Creamy Yellow Summer Squash Soup, a velvety and nutrient-packed dish perfect for any season. Made with tender yellow summer squash, sautéed onions, and a hint of garlic, this soup is simmered in rich vegetable broth and blended to silky perfection. A splash of heavy cream adds an indulgent texture, while fresh thyme and a touch of lemon juice enhance its vibrant, earthy flavor. Ready in just 45 minutes, this easy-to-make soup is gluten-free, vegetarian, and ideal for a light lunch or a hearty appetizer. Serve it hot with a garnish of fresh thyme to elevate your presentation and enjoy a bowl of summer's golden bounty in every spoonful! Keywords: creamy squash soup, summer squash recipe, vegetarian soup, gluten-free soup, yellow squash recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 medium, sliced yellow summer squash
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 tablespoon lemon juice
- 2 sprigs optional garnish: fresh thyme sprigs
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced yellow summer squash to the pot and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15 minutes, allowing the squash to become tender.
Remove the pot from heat and use an immersion blender to blend the soup until smooth. (Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.)
Return the pureed soup to the pot and stir in the heavy cream, salt, black pepper, thyme leaves, and lemon juice. Adjust seasoning to taste.
Simmer the soup for an additional 5 minutes on low heat, stirring occasionally.
Serve the soup hot, garnished with fresh thyme sprigs if desired.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4660 mg | 203% | |
| Total Carbohydrate | 104.6 g | 38% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 42.1 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3694 mg | 79% | |
*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.
