Recipe by Tymber O'Neal
"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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yellow summer squash, trimmed and coarsely chopped
zucchini, trimmed and coarsely chopped
chopped fresh tarragon
shredded Cheddar cheese
ground white pepper to taste
coarse sea salt to taste
lemon juice, or more to taste
chopped fresh tarragon
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.
This was quite a bland soup.
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.
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!
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Summer Squash Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 103
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