Creamy Summer Squash Soup

1
maiat 1

A light and creamy summer soup features yellow summer squash and zucchini in starring roles. A hint of lemon at the end adds a sprightly flavor. Serve with a slice or two of your favorite hearth bread or a baguette.

Modified from: Creamy Summer Squash Soup

Ingredients

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Directions

Print
  • Prep

  • Cook

  • Ready In

  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. stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of cheese and tarragon to serve.
You might also like

Reviews

I made lots of changes, so it is hard to rate the absolute original recipe, but I used it as a base and went from there. My changes: no half and half, used full fat plain yogurt instead i no z...