Whether served hot or cold, this summer squash soup is simple and delicious. To enjoy on chilly winter days, I prefer to freeze leftovers!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons butter
- 2 onions, chopped
- 5 cups chicken broth
- 2 potatoes, peeled and chopped
- 2 carrots, peeled and thinly sliced
- 8 cups chopped yellow squash or zucchini
- 2 tablespoons chopped fresh basil
- salt and ground black pepper to taste
Instructions
- 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 squash 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. Purée in batches until desired consistency is reached.
- Substitute about 3/4 teaspoon dried basil for the fresh basil, if desired. If using dried basil, add to soup when adding potatoes.
Nutrition Facts
| Calories | 166 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 891 mg |
| Sugars | 8 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written but was a bit bland so next time I added juice of 1 lemon, onion and garlic and used fresh thyme instead of basil. Went from boring to 5 star. I also used zephyr squash which is very much like yellow summer squash.
This soup is awesome !!!!!!!! At the end I added a little garlic power to spice it up a bit but I would highly recommend this recipe Thanks
The ONLY change I made to this recipe was to add some fresh, minced garlic the last couple minutes of the onion sauté. Since the submitter says you can use summer squash, like others, I did half and half (4 c each). Cook times? Spot on! Flavor! Amazing! Fresh basil! Put this over the top! Made some homemade croutons but really, this soup was good without. I like half and half/heavy whipping cream recipes but loved this non-cream alternative! Thank you! I will absolutely make this one again!
Absolutely superb! I actually used three different types of squash and I added some garlic powder. You can top it off with real bacon bits or eat it straight, either way it’s a win!
Excellent soup! I used what I had, half zucchini and summer squash and added some mild Italian sausage.
I just made this soup, exactly as written for my elderly clients. It was a huge hit! The only thing I would do different next time, would be to shred the carrots and chop the potatoes and carrots smaller to cut down the cooking time. I used fresh basil. about 2 tsp salt and 1/2 tsp of pepper. I blended the soup in the pot and served. Yummy! It’s a keeper!
I topped the soup off with fresh cilantro and parmesan cheese! Yum!
Excellent recipe, excellent soup. The cooking timing per vegetable was expertly calculated—nice work and thank you!
Absolutely delicious
Add seasoning!!! Lovely soup.
Hello. I love the recipe, however, I’m trying to put some weight on my aunt and thought to substitute one cup of the broth for 1/2 & 1/2. What do ya’ll think? Thanks for any info. Tony
A different way to use up some of the fresh zucchini & basil from the garden. Found it a bit bland & need a bit more spice/flavour.
I added 1/2 tsp of herbs de province to boost the flavor.
Love this recipe! I added yellow squash in this soup and it was yummy! Great summer soup.
Made it vegan by water sautéing the onion and using veggie broth instead of chicken. Used dry basil and added a little crushed red pepper flakes. Added a drizzle of balsamic glaze at serving time and served with naan. I will try this in the Instant Pot next time to reduce chopping time.
This is a great tasting soup. I made it with turnip roots instead of potato for lower carbs and I added some smoked paprika.
I kinda went rogue with it and it turned out amazing. I added a little curry which is really nice and some garlic salt along with some other spices. I also added cream cheese, shredded mozzarella, and a little milk. Love this recipe 🙂
Love this soup, a good way to use up that over supply of zucchini. I also freeze extra zucchini in 8 cup packs for those cold winter days. I use an immersion blender and leave it a little chunky.
I thought there wasn’t enough flavor to the recipe, so I added 2 small cloves of garlic and 3 bay leaves (removed these before puree). After trying it with these changes, I still felt something was missing, so I added 4 slices of crumbled crisp bacon. I also followed another person’s suggestion and added canned white beans. These additions made this recipe a keeper.
It was good as is, but was missing something for us. Added a tablespoon of curry and teaspoon of celery seed. Going to make it again, roasting all of the veggies first, with a jalepeno or two.
I halved the recipe and still it made a lot of soup. It seemed a bit bland so I added some red pepper flakes and a healthy shake of no-salt herb/garlic spice blend, and blended with immersion blender. Recipe is definitely a keeper. Great way to use the squash now in farmers markets or perhaps your own garden.