Creamy Yellow Summer Squash Soup Recipes

Steps:

• Put the chopped onion, squash, and butter into a big pot and pour in the chicken broth until it is about two-thirds of the way up the vegetables. (Do not cover vegetables with the broth).
• Bring to boil and continue to boil gently for about 20 minutes.
• Take off heat and cool.
• When mixture is cool enough to handle, put it in a blender or food processor and blend.
• Return mixture to the pot and season with salt and pepper.
• Slowly stir in the cream or half-and-half. (you may use less than 3/4 cup).
• Add herbs, if desired.
• Serve hot or cold.

Steps:

• 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.

Steps:

• In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.

Steps:

• Heat oil in a medium saucepan over medium heat and cook onion, stirring, until softened, about 5 minutes. Add garlic, cilantro stems, and coriander and cook, stirring, until fragrant, about 2 minutes. Add squash and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, covered, until squash is just tender, about 15 minutes. Let cool slightly, then season with salt.
• Puree soup in batches until smooth. (If too thick, thin with a little water.) Adjust seasoning if necessary and let cool slightly. Garnish with cilantro leaves and serve with lime.

Steps:

• In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. , Cool slightly. Process in batches in a blender; return all to the pan. Stir in cream and heat through.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash, cover, and steam until tender, about 15 minutes.
• Blend squash and water together in a blender until smooth. Add milk and Cheddar cheese; blend until smooth. Season soup with salt and pepper.
• Transfer soup to serving bowls and top each with sour cream and cilantro.

Steps:

• Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
• Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

Steps:

• In a Dutch oven, heat oil over medium heat. Add onions, celery and carrots; cook and stir until onion is tender, 6-8 minutes. Stir in butternut squash, sweet potato and summer squash. Cook and stir until squash and potato are lightly browned, 5-7 minutes. Add garlic; cook 1 minute longer., Add broth, savory and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 20-25 minutes., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to pan; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Steps:

• In a saucepan, over medium heat, melt the butter.
• Add the leeks and saute about 5 minutes or until softened and transulucent.
• Stir in 1 cup of the broth along with the squash; bring to a boil, reduce heat and simmer until just tender.
• Transfer the squash mixture to a blender or food processor and puree until smooth.
• Return puree to the saucepan and add the remaining broth and milk.
• Add poultry seasoning, salt and pepper to taste.
• Heat through and serve.

Steps:

• Melt butter in a large saucepan over medium heat; add squash and onion.
• Cover and cook 13 minutes or until squash and onion are very tender.
• Transfer squash mixture to a food processor bowl; puree until smooth.
• Return squash mixture to saucepan.
• Stir in broth and next 4 ingredients; cook, uncovered, over low heat until horoughly heated.
• To serve, ladle 1 cup soup into each of 4 individual serving bowls.
• Top soup with Parmesan cheese.

Steps:

• Combine water, bouillon cubes, zucchini or yellow squash and onions in medium saucepan. Bring to a boil.
• Cover, reduce heat and simmer 10 to 15 minutes.
• Add hot sauce and pepper.
• Spoon squash mixture into the container of an electric blender.
• Add yogurt. Process until smooth.
• Serve hot or cold.
• May be frozen.

Steps:

• Preheat oven to 350°. Place 1-1/2 cups broth in a large skillet; bring to a boil. Add squash and onion; cook, covered, 3-5 minutes or until crisp-tender. Drain well and place in a greased 13x9-in. baking dish., In a small bowl, mix chicken soup, sour cream, mayonnaise, celery salt, pepper and remaining 1/4 cup broth. Spread half over top of squash mixture. Sprinkle with cheeses and bacon. Spread remaining chicken soup mixture over top. Sprinkle with cracker crumbs and cornbread; drizzle with butter., Bake, uncovered, 20-25 minutes or until golden brown and bubbly.

Steps:

• Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.
• In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.

Steps:

• In a large saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 tablespoon drippings; saute onion and garlic in dripping until tender. , In a blender or food processor, puree squash, flour, 1/3 cup milk and onion mixture; add to pan. Add the broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes. Top servings with a dollop of sour cream if desired. Sprinkle with bacon.

Steps:

• heat butter in saucepan over medium heat.
• add onion and shallots. cook 7 minutes. stirring once. season with salt and black pepper.
• add seasonings and mix well. add potatoes and vegetable stock. season to taste. bring to a boil and cook for 8 minutes over medium heat.
• stir in summer squash and continue cooking for 8 minutes.
• serve.