Tea Room Yellow Squash Soup
Immerse yourself in the comforting elegance of Tea Room Yellow Squash Soup, a velvety blend of seasonal yellow squash, sautéed onion, and garlic, gently simmered in a flavorful broth and finished with a touch of heavy cream. This easy squash soup recipe is perfect for showcasing the natural sweetness of yellow squash, balanced with a hint of nutmeg for subtle warmth. Ready in just 45 minutes, this creamy, gluten-free soup is ideal for lunch, dinner, or an elegant starter course. Garnish with fresh parsley or chives for a burst of color and herbal brightness, and savor this inviting, restaurant-worthy dish that’s simple enough to whip up at home. Perfect for cozy nights or formal tea gatherings, this yellow squash soup is the comforting, versatile bowl you've been craving!
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Recipe Information
Ingredients
- 4 medium yellow squash
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons unsalted butter
- 4 cups vegetable or chicken broth
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 2 tablespoons fresh parsley or chives (optional, for garnish)
Instructions
Wash and trim the ends of the yellow squash. Cut them into thin slices or small chunks for even cooking.
Peel and roughly chop the onion. Mince the garlic cloves.
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for 3-5 minutes until softened and fragrant.
Add the yellow squash to the pot and stir to combine with the onions and garlic. Cook for 5 minutes, allowing the squash to soften slightly.
Pour in the vegetable or chicken broth. Stir well and bring the mixture to a simmer over medium-high heat.
Reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes until the squash is very tender.
Remove the pot from the heat and allow the soup to cool slightly. Use an immersion blender to puree the soup until smooth (or carefully transfer it in batches to a blender and blend until smooth).
Return the pureed soup to the pot and stir in the heavy cream. Season with salt, black pepper, and ground nutmeg. Adjust the seasoning as needed to taste.
Heat the soup gently over low heat, stirring occasionally, until warmed through (do not boil).
Ladle the soup into bowls, garnish with fresh parsley or chives if desired, and serve warm.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1363 mg | 59% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.3 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 666 mg | 14% | |
*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.
