Best 8 Yellow Squash Soup Recipes
Yellow squash soup is a delicious and versatile dish that can be enjoyed year-round. It is full of flavor and nutrition, and can be made with a variety of ingredients. Whether you are looking for a quick and easy weeknight meal or a more hearty and flavorful soup to serve at a special occasion, there is sure to be a yellow squash soup recipe that fits your needs. In this article, we will explore some of the best yellow squash soup recipes, providing you with step-by-step instructions and helpful tips to ensure that your soup turns out perfect every time.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
YELLOW SUMMER SQUASH AND CORN SOUP
Categories Soup/Stew Blender Vegetable Appetizer Quick & Easy High Fiber Corn Squash Summer Jalapeño Yellow Squash Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 9
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.
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
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.
CHILLED CURRIED YELLOW SQUASH SOUP
Categories Soup/Stew Vegetable Freeze/Chill Vegetarian Quick & Easy Summer Chill Gourmet
Yield Makes about 5 cups, serving 4 as a first course
Number Of Ingredients 9
Steps:
- In a 3 1/2- to 4-quart heavy saucepan cook leek in oil over moderately low heat, stirring occasionally, until softened. Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds. Add squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes. Cool mixture slightly and in a blender purée 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. Before serving, season with salt and pepper if necessary.
- Serve soup with small dollops of sour cream and chutney.
CHILLED YELLOW SQUASH AND LEEK SOUP WITH CORIANDER AND LEMON CRèME FRAîCHE
The soup can also be served warm.
Categories Blender Dairy Vegetable Sauté Vegetarian Quick & Easy Low Cal High Fiber Lemon Leek Summer Chill Yellow Squash Coriander Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in heavy large saucepan over medium heat. Add leek and coriander and cook until almost tender, stirring often, about 6 minutes. Add squash; sprinkle with salt and pepper and sauté until squash begins to soften, about 3 minutes. Add broth. Bring to boil, reduce heat to medium, and simmer uncovered until vegetables are soft, about 10 minutes. Working in batches, puree soup in blender until smooth. Transfer to bowl and chill uncovered until cold, about 3 hours. Season with salt.
- Whisk crème fraîche and grated lemon peel in small bowl. Divide soup among bowls, drizzle with lemon crème fraîche, and serve.
CHILLED SPICED YELLOW-SQUASH SOUP
Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you.
Provided by chiclet
Categories Vegetable
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 C 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, puree it in a blender on high for 30 seconds. Pass through a fine-mesh seive. When completely cool, season to taste with lime juic, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.
Nutrition Facts : Calories 190.1, Fat 18.4, SaturatedFat 2.6, Sodium 3.8, Carbohydrate 6.6, Fiber 3, Sugar 0.1, Protein 1.5
Yellow squash is a versatile summer squash that can be enjoyed in many different ways.
Yellow squash is a versatile summer squash that can be enjoyed in many different ways. It has a variety of uses as a cooking ingredient and also has several health benefits. Here are some of the tips mentioned in these famous yellow squash blog posts:- Look for young, firm squash with smooth, unblemished skin.
- Store yellow squash in a cool, dry place for up to 5 days.
- Cook yellow squash by boiling, frying, or stuffing.
- Use yellow squash in soups, stews, or salads.
- Serve yellow squash as a side dish or main course.
Conclusion
Yellow squash has a sweet, mellow, slightly watery taste that combines well with other ingredients. In addition to its culinary uses, yellow squash also offers several health benefits. It is a good source of vitamins A, C, and K, as well as folate, potassium, and magnesium. Yellow squash is a delicious and versatile squash that can be enjoyed in many different ways. So next time you're looking for a new way to use this summer squash, try one of the delicious and healthy yellow squash recipe found in these popular blog posts.
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