Summer Squash Soup
Indulge in the vibrant flavors of summer with this creamy, nutrient-packed Summer Squash Soup. Highlighting the natural sweetness of yellow squash and zucchini, this soup combines fresh, seasonal ingredients with aromatic garlic, onions, and a splash of bright lemon juice for a perfectly balanced dish. Simmered in a savory vegetable broth and puréed to velvety perfection, this recipe is a breeze to prepare with just 15 minutes of prep time. Add a touch of heavy cream for extra richness or keep it dairy-free for a light, healthy option. Topped with fresh basil for a fragrant finish, this versatile soup can be served as an elegant appetizer or a comforting main course. Perfect for weeknight dinners or entertaining guests, it’s a flavorful ode to summer’s bounty!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onions
- 3 minced garlic cloves
- 4 medium, sliced into rounds yellow squash
- 3 medium, sliced into rounds zucchini
- 4 cups vegetable broth
- 0.5 cup heavy cream (optional for creaminess)
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped (plus more for garnish) fresh basil leaves
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-5 minutes or until translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the sliced yellow squash and zucchini, coating them evenly with the oil and onions. Cook for 5 minutes, stirring occasionally.
Pour the vegetable broth into the pot and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 15 minutes or until the squash is tender.
Using an immersion blender, purée the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth, then return it to the pot.
If using, stir in the heavy cream for added creaminess.
Season with salt, black pepper, and lemon juice. Taste and adjust seasoning as needed.
Stir in the chopped fresh basil, reserving a few leaves for garnish.
Serve hot, garnished with additional fresh basil. Enjoy!
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 14.4 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1329 mg | 28% | |
*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.
