Yellow Squash Soup Recipes

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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



Creamy Yellow Summer Squash Soup image

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

2 tablespoons butter
4 leeks, sliced (The white part only.)
2 cups sliced summer squash
4 cups reduced-sodium chicken broth
1 cup low-fat milk or 1 cup 2% low-fat milk
1/2 teaspoon poultry seasoning
salt and pepper

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



Yellow Squash Soup image

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

2 large sweet onions, chopped
1 medium leek (white portion only), chopped
2 tablespoons olive oil
6 garlic cloves, minced
6 medium yellow summer squash, seeded and cubed (about 6 cups)
4 cups reduced-sodium chicken broth
4 fresh thyme sprigs
1/4 teaspoon salt
2 tablespoons lemon juice
1/8 teaspoon hot pepper sauce
1 tablespoon shredded Parmesan cheese
2 teaspoons grated lemon zest

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



Yellow Summer Squash Soup image

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

1 large Spanish onion, coarsely chopped
2 lbs summer squash, stem cut off and the rest coarsely chopped
2 tablespoons butter
1 (10 1/2 ounce) can chicken broth
salt and pepper
3/4 cup cream or 3/4 cup half-and-half
chervil or parsley, if desired

YELLOW SQUASH AND BELL PEPPER SOUP

Categories     Soup/Stew     Blender     Garlic     Pepper     Vegetable     Sauté     Quick & Easy     Dinner     Lunch     Bell Pepper     Summer     Yellow Squash     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 2 1/2 cups

Number Of Ingredients 7



Yellow Squash and Bell Pepper Soup image

Steps:

  • In a large skillet cook onion in butter over moderate heat, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes. Stir in broth and bring mixture to a simmer. In a blender purée soup until smooth and transfer to a saucepan. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency, and season with salt and pepper.
  • Serve soup sprinkled with coriander.

1/4 cup chopped onion
2 tablespoons unsalted butter
1 large yellow bell pepper, thinly sliced (about 1 1/2 cups)
3/4 pound yellow summer squash, sliced thin crosswise (about 3 cups)
1/4 teaspoon minced garlic
1 cup low-salt chicken broth
2 tablespoons chopped fresh coriander

SUMMER SQUASH SOUP

A healthy, easy and delicious soup made with fresh summer veggies. Serve hot or cold and freeze leftovers to enjoy on cold winter days!

Provided by jsquilts

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 8



Summer Squash Soup image

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.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 27.8 g, Cholesterol 14.3 mg, Fat 4.7 g, Fiber 5.3 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 891 mg, Sugar 8.4 g

2 tablespoons butter
2 onions, chopped
5 cups chicken broth
2 potatoes, peeled and chopped
2 carrots, peeled and thinly sliced
8 cups chopped zucchini
2 tablespoons chopped fresh basil
salt and ground black pepper to taste

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



Chilled Yellow Squash Soup with Dill image

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

2 tablespoons olive oil
2 pounds yellow summer squash - halved, seeded, and sliced
1 onion, chopped
2 quarts vegetable broth
4 ounces plain yogurt
salt and pepper to taste
½ teaspoon lemon juice, or to taste
2 tablespoons minced fresh dill

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