Creamy Summer Squash Soup

Creamy Summer Squash Soup

16 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Tymber O'Neal
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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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

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Reviews (16)

Rate This Recipe
Perri Allison
21

Perri Allison

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.

plantslady
18

plantslady

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.

Kathy
14

Kathy

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!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 163 cal
  • 8%
  • Fat
  • 11.4 g
  • 18%
  • Carbs
  • 8.8 g
  • 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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