YELLOW SQUASH SOUP
Delicate and lemony, this yellow squash soup recipe would set the stage for a memorable ladies' luncheon. It's the best of late summer in a bowl. -Heidi Wilcox, Lapeer, Michigan
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
YELLOW SUMMER SQUASH SOUP
Make and share this Yellow Summer Squash Soup recipe from Food.com.
Provided by AngelicFantasia
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 245.9, Fat 20.5, SaturatedFat 12.6, Cholesterol 65, Sodium 317, Carbohydrate 12.7, Fiber 3.1, Sugar 6.9, Protein 5.8
TEA ROOM YELLOW SQUASH SOUP
I got this recipe from an online recipe exchange many years ago. I've modified it to my family's tastes. It is very rich and delicious!! You can easily make this lower calorie by adjusting the ingredients.
Provided by Charmie777
Categories Vegetable
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Put squash and onions in a large saucepan.
- Cover with water and cook until tender. Drain off most of the liquid.
- Puree in food processor or blender, or with stick blender.
- In a large saucepan, combine puree with remaining ingredients.
- Heat through until hot.
- Serve in small bowls.
Nutrition Facts : Calories 362.3, Fat 30.8, SaturatedFat 19.7, Cholesterol 97.7, Sodium 1006.2, Carbohydrate 10.9, Fiber 0.5, Sugar 5.8, Protein 11.4
SQUASH SOUP
Provided by Alton Brown
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
- Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.
CREAMY SUMMER SQUASH SOUP
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.
Provided by User
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 162.6 calories, Carbohydrate 8.8 g, Cholesterol 34.7 mg, Fat 11.4 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 286 mg, Sugar 3.9 g
CREAMY YELLOW SUMMER SQUASH SOUP
This recipe comes from "The Classic Zucchini Cookbook", with only minor additions. It is a quick and easy beginning for elegant dinner memories.
Provided by PaulaG
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 178.8, Fat 8.2, SaturatedFat 4.5, Cholesterol 18.3, Sodium 168.5, Carbohydrate 20.5, Fiber 2.2, Sugar 8.2, Protein 8.9
ZUCCHINI AND YELLOW SQUASH SOUP
This easy to prepare soup is the creation of sous-chef Carol McKenzie of the Sebanton restaurant in Longmont, Colorado. I found it in the RSVP section of a July 1987 issue of Bon Appetit. It seems like a perfect way to use up that surplus of squashes your summer garden produces!
Provided by Leslie in Texas
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy large saucepan over medium-low heat.
- Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
- Add flour and stir 3 minutes.
- Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
- Stir in stock,heavy cream, basil and oregano.
- Reduce heat and simmer 20 minutes.
- Season with salt and pepper to taste and serve immediately.
- Soup may be pureeed if a creamier texture is desired.
Nutrition Facts : Calories 582.1, Fat 55, SaturatedFat 29.2, Cholesterol 163, Sodium 959.7, Carbohydrate 13.8, Fiber 1.4, Sugar 3.5, Protein 10.2
CHILLED CURRIED YELLOW SQUASH SOUP
Make and share this Chilled Curried Yellow Squash Soup recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, cook leek in oil over medium-low heat, stirring occasionally, until softened.
- Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds.
- Add garlic, squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes.
- Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
- Season soup with salt and pepper.
- Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
- Before serving, season with salt and pepper, if necessary.
- Serve soup with dollops of sour cream and chutney.
Nutrition Facts : Calories 89.6, Fat 5.4, SaturatedFat 2, Cholesterol 5.3, Sodium 40.2, Carbohydrate 9.6, Fiber 3, Sugar 4.1, Protein 3.5
CHILLED SPICED YELLOW-SQUASH SOUP
Provided by Daniel Patterson
Categories easy, lunch, quick, soups and stews, appetizer
Time 10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 cups water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
- Once the squash has cooled, purée it in a blender on high for 30 seconds. Pass through a fine-mesh sieve. When completely cool, season to taste with the lime juice, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.
Nutrition Facts : @context http, Calories 32, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 361 milligrams, Sugar 4 grams, TransFat 0 grams
CHILLED YELLOW SQUASH SOUP WITH DILL
I make this soup with small yellow squash from my yard and leave the skin on. They give the soup a wonderful color and a mild buttery flavor. You can also make them with zucchini, but pick small, young ones with small seeds.
Provided by nch
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 4h45m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes.
- Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled
Nutrition Facts : Calories 96.2 calories, Carbohydrate 11.9 g, Cholesterol 0.8 mg, Fat 4.4 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 492.6 mg, Sugar 4.6 g
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