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READY IN 40 mins

Squash Soup

Read Reviews (35)

"So delectably cheesy, 'they' won't know there's squash in it. I could roll in it! Try it over baked potatoes!" — ELFARRAN

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Original recipe makes 4 servings Change Servings

6 crookneck squash -- peeled, seeded and chopped
1 green bell pepper, chopped
1 onion, chopped

2 cups cubed processed cheese
salt and pepper to taste

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Directions

Place squash, bell pepper and onion in a large pot with water to cover. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes; drain.
Puree vegetables with a blender or food processor. Return to pot over medium heat and stir in cheese until melted. Serve.

Kitchen-Friendly View

PREP 10 mins
COOK 30 mins
READY IN 40 mins

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I personally loved this recipe. My children ate it also but were suspicious that they were eating something healthy. If I make it regularly they won't have problems with it. I used about 9 small tender squash and peeled it, but did not seed it. It made enough soup for my family of 5 (including 2 teens) plus enough for me to eat for lunch the next day.

—CINDYG99

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Most Helpful Critical Review

Sep 20, 2011

Made it as the recipe is written and it is so bland it will never get eaten. Read the reviews for suggestions how to improve flavor.

—Diane

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42 Ratings

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Sep 10, 2009

We used one cup of cheddar cheese and a splash of cream, instead of the processed cheese. Mmm mmm mmm.

—Paola

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Sep 11, 2008

The first two time I made this, I used shredded sharp cheddar and my family and I LOVED it. Then I made it once using the processed cheese that the recipe calls for. My husband still liked it, but I didn't like it at all. I'm really glad I tried it with regular cheese first, because I would not have made it a second time. I still gave this recipe 5 stars because it is SO good using regular cheese...my husband said he could eat it that way every day. Too bad the regular cheese makes it so fattening. It does need added salt and a good bit of pepper when not using the processed cheese, but it's well worth it.

—MERMAR

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Jul 22, 2008

I just made this with my fresh squash from my garden and OH MY.. it was SOO good.. I did't have bellpepper, so I left that out.. and used a little less velveeta cheese, but it is so savory and good.. with just a pinch of pepper and salt.... MMMMM.. great as a cheese type sauce too! I made this again for a second time and I added a can of corn instead of the bellpepper.. and it was a great addition!

—KrazyBaker

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Aug 31, 2007

First let me say, "WOW"! I certainly had an overabundance of summer squash this year and after putting all my tried and true recipes to the test I was still left with a lot of summer squash, so......looking at the 5 squash still sitting on my counter, I decided to try something different and I just happened to have and onion, a pepper and some cheddar cheese, so I figured, why not? This is sensational. In fact, I would run out and buy summer squash in the winter to make this recipe. My husband loved it! Thanks so much for a great addition to my squash recipe collection. I can't wait to try it out on guests.

—sgiambrone

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Apr 09, 2009

This recipe turned out Great! I never imagined that a yellow squash soup could be so tasty! I used summer squash we received from a neighbor and left in the seeds without any problems (they all pureed with everything else!). I also used some Monterrey Jack cheese to bring out the bell pepper. This recipe is amazing and a perfect way to use up a profusion of summer gourds!

—mell42

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Aug 31, 2010

YUMMY! I just cut the squash up. I left the skin on and the seeds in but it still tastes yummy! I followed the rest of the recipe and would not change a thing.

—Krista

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Nutrition

Calories
370 kcal
19%

Carbohydrates
24.4 g
8%

Cholesterol
71 mg
24%

Fat
23.2 g
36%

Fiber
4.9 g
19%

Protein
19.6 g
39%

Sodium
1120 mg
45%

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

Nutritional Information

Squash Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 370
Calories from Fat: 209

% Daily Value *
Total Fat 23.2g 36 %
Saturated Fat 13.3g 67 %
Cholesterol 71mg 24 %
Sodium 1120mg 45 %
Potassium 916mg 26 %
Total Carbohydrates 24.4g 8 %
Dietary Fiber 4.9g 19 %
Protein 19.6g 39 %
Sugars 16.4g
Vitamin A 29 %
Vitamin C 66 %
Calcium 74 %
Iron 18 %
** Thiamin 16 %
Niacin 47 %
Vitamin B6 23 %
Magnesium 37 %
Folate 41 %

* 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.