Creamy Summer Squash Soup

Since I am still pulling pounds and pounds of yellow squash out of my garden, it’s time to cook some up!  Here’s an easy soup recipe that’s basic, filling, and a great complement to any salad or sandwich:

What you’ll need – 1 large yellow squash, 1 onion, 1 potato, 2-3 garlic cloves, 1/2 bar cream cheese, 3 cups vegetable or chicken broth, 1/2 cup whole milk or cream, 2 TB butter or oil, 1 tsp salt, 1 tsp pepper, Parmesan cheese (optional).

Since this is a blended soup, I try to hide other veggies in there since no one will know!  Today I’m throwing in some carrots, but you could easily hide kale, broccoli, really anything.

SquashSoup2

First, mince the garlic +and dice up all the veggies.  You don’t need to peel the squash, but should peel the potato.  Don’t throw away your veggie peelings or ends!  Throw them in a baggie and freeze to make vegetable broth later (I’ll post a recipe soon). Heat the butter/oil in a large pot/pan.

SquashSoup4

Then grab a cute assistant and throw all those veggies and garlic into the pan.

SquashSoup1

Next, sauté over medium heat until all veggies are tender.  About 10 minutes.

SquashSoup5Pour all the veggies into a blender plus 1/2 cup of the broth.  Blend it until it’s smooth.  I broke my large blender (boo) so had to split it up into batches.

SquashSoup3

Pour the puree into a large pot.  Add remaining ingredients.  If you want to use Parmesan cheese, sprinkle it in now.  I added about 1/4 cup.  Heat until bubbly and cream cheese is well incorporated.  Then serve and enjoy!

This soup can be frozen if you want to make a large batch to have some to enjoy later.

Creamy Summer Squash Soup

  • 1 large yellow squash
  • 1 onion
  • 1 potato
  • 2-3 garlic cloves
  • 1/2 bar cream cheese
  • 3 cups vegetable or chicken broth
  • 1/2 cup whole milk or cream
  • 2 TB butter or oil
  • 1 tsp salt
  • 1 tsp pepper
  • Parmesan cheese (optional).
  1. Chop up squash and onion.  Peel potato and chop up.  Mince garlic.
  2. Heat oil in large pot/pan.  Add veggies and garlic. Saute until tender, about 10 minutes.
  3. Process cooked veggies and 1/2 cup broth in the blender until smooth.
  4. In a large pot combine puree, remainder of broth, salt and pepper, cream cheese, and Parmesan cheese (optional).  Cook over medium heat until bubbly and cream cheese is incorporated.