Yellow Summer Squash Soup
Bright, velvety, and delightfully fresh, Yellow Summer Squash Soup is the perfect seasonal dish to celebrate the golden bounty of summer. This creamy soup combines tender yellow summer squash, aromatic onion and garlic, and a touch of fresh thyme for a subtly herbaceous depth of flavor. Blended to a silky smooth consistency, it’s finished with heavy cream for richness and a splash of lemon juice to balance the sweetness of the squash with a hint of citrus. Ready in just 40 minutes, this easy-to-make soup is both nourishing and elegant, ideal for a light lunch or dinner. Garnish with fresh parsley for a burst of freshness and serve alongside crusty bread for a comforting, complete meal. Perfect for summer entertaining and packed with nutrients, this soup is a celebration of simple, seasonal ingredients.
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Recipe Information
Ingredients
- 4 medium yellow summer squash
- 1 medium yellow onion
- 2 large garlic cloves
- 2 tablespoons olive oil
- 4 cups low-sodium chicken or vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Wash the yellow summer squash thoroughly and slice into thin rounds. Set aside.
Peel and dice the yellow onion. Mince the garlic cloves.
In a large soup pot, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the sliced yellow summer squash to the pot and stir well to combine with the onions and garlic. Cook for 5 minutes, stirring occasionally, until the squash begins to soften.
Pour in the chicken or vegetable broth and add the fresh thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the squash is very tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
Return the pureed soup to low heat and stir in the heavy cream. Heat gently, but do not let it boil.
Add the lemon juice and adjust the seasoning with additional salt and black pepper if needed.
Serve the soup hot, garnished with freshly chopped parsley. Pair with crusty bread for a satisfying meal.
Nutrition Facts
Calories |
936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2988 mg | 130% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 28.2 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2280 mg | 49% | |
*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.
