READY IN 35 mins

Creamy Summer Squash Soup

Read Reviews (13)

"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." — Tymber O'Neal

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

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.

—plantslady

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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.

—Perri Allison

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19 Ratings

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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!

—Kathy

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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!

—keljak

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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.

—miss_kennedy

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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.

—Debbie

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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.

—Tess

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Sep 07, 2011

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 will try that next time.

—Linda

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Nutrition

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.

Nutritional Information

Creamy Summer Squash Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 163
Calories from Fat: 103

% Daily Value *
Total Fat 11.4g 18 %
** Saturated Fat 7g 35 %
** Cholesterol 35mg 12 %
Sodium 286mg 11 %
Potassium 549mg 15 %
Total Carbohydrates 8.8g 3 %
** Dietary Fiber 2g 8 %
Protein 8.2g 16 %
** Sugars 3.9g
Vitamin A 16 %
Vitamin C 54 %
Calcium 26 %
** Iron 14 %
** Thiamin 13 %
** Niacin 18 %
** Vitamin B6 25 %
** Magnesium 15 %
** Folate 31 %

* 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.