Creamy Summer Squash Soup Recipe -
Creamy Summer Squash Soup Recipe
  • READY IN 35 mins

Creamy Summer Squash Soup

Recipe by  

"I adapted this recipe from another I'd come across and created something a little more hearty and creamy. All it needs is the right combination of spices. This is an extremely simple soup to create, and it goes well with any type of hearth or grainy bread."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  3. Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2011

Not only is this a great soup, I have found another good use for this recipe! Use it in a casserole instead of cream of mushroom/celery/ chicken soup. It makes a wonderful base for casserole dishes and you are using less sodium and chemicals from the canned soup stuff! I used it in a rice/chicken casserole bake and it was so much more flavorful than using canned soup.

Most Helpful Critical Review
Aug 13, 2014

I found this soup to be quite bland. It needed something more.

Jul 19, 2011

This is DA BOMB! I could not find half the ingredients so I substituted a lot. First, I used tabel queen squash (from my garden). I took out the seeds, peeled it, and chopped into chunks. Second I could not find tarragon so I used fresh basil from my garden. I could not find vegetable stock so I used chicken stock. I used fresh lemons and squeezed them. I also used garlic salt instead of sea salt. Oh, I used instant potatoes to thicken the soup to my tastes. I am a FAN FOR LIFE! yum! Oh, and the bread I coated with butter and garlic salt and put on the top rack of my oven to toast. Next time I am going to add chicken. I think chicken would finish this recipie nicely.

May 25, 2011

This soup was fairly easy to make, and tasted great. Although the name makes it sound like a summertime soup, it definitely tastes like a heavier, fall or winter soup. I tried this out on my parents for a dinner party they are having, and they loved it! Thanks!

Jun 30, 2012

I loved this recipe. I did use fresh basil rather than tarragon because that is what I had in the garden. I am making a few batches to freeze so that I can enjoy this soup during the cooler months. In order to freeze it, I omitted the 1/2 and 1/2 and cheese. I will add those ingredients after thawing.

Aug 27, 2011

This soup was a delicious way to use up the huge amounts of summer squash I've been getting from my CSA. I made a few changes: I diced half of a small red onion and sauteed in butter before step 1. I replaced the terragon with thai basil and the half and half with hemp milk because that was all I had. Turned out great though. I would give it 5 stars, but even with the addition of the onion it was just a bit bland for my taste. Next time, I will add celery in with the onion and maybe a tiny bit of either jalapeno or cayenne pepper.

Jul 31, 2011

My family loved this recipe. I made it pretty much per the instructions except I added fresh basil from the garden and used chicken stock instead of vegetable. This recipe is a keeper!

Feb 28, 2012

Very good soup! I didn't have zucchini so I used celery instead. I also cooked some garlic and onions with the celery in olive oil before adding the squash.


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  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 8.8 g
  • 3%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 286 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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