Creamy Summer Squash Soup

Creamy Summer Squash Soup

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"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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35 m servings 163 cals
Serving size has been adjusted!

Original recipe yields 6 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • 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. 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.


  1. 33 Ratings

Most helpful positive review

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 dis...

Most helpful critical review

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

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 dis...

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. Se...

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 par...

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 mo...

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...

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!

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.

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...

I did like this recipe and I added a few of my own spices to give it more flavor; spinach and herb spice, some basil, and parsley; It could be even more jazzed up with some curry powder and I wi...

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