Creamy Yellow Summer Squash Soup
Savor the bright, comforting flavors of summer with this Creamy Yellow Summer Squash Soup, a velvety and nutrient-packed dish perfect for any season. Made with tender yellow summer squash, sautéed onions, and a hint of garlic, this soup is simmered in rich vegetable broth and blended to silky perfection. A splash of heavy cream adds an indulgent texture, while fresh thyme and a touch of lemon juice enhance its vibrant, earthy flavor. Ready in just 45 minutes, this easy-to-make soup is gluten-free, vegetarian, and ideal for a light lunch or a hearty appetizer. Serve it hot with a garnish of fresh thyme to elevate your presentation and enjoy a bowl of summer's golden bounty in every spoonful! Keywords: creamy squash soup, summer squash recipe, vegetarian soup, gluten-free soup, yellow squash recipes.
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Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 medium, sliced yellow summer squash
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 tablespoon lemon juice
- 2 sprigs optional garnish: fresh thyme sprigs
Directions
Step 1
Heat olive oil in a large pot over medium heat.
Step 2
Add the diced yellow onion and sauté for 3-4 minutes until softened and translucent.
Step 3
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Step 4
Add the sliced yellow summer squash to the pot and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
Step 5
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15 minutes, allowing the squash to become tender.
Step 6
Remove the pot from heat and use an immersion blender to blend the soup until smooth. (Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.)
Step 7
Return the pureed soup to the pot and stir in the heavy cream, salt, black pepper, thyme leaves, and lemon juice. Adjust seasoning to taste.
Step 8
Simmer the soup for an additional 5 minutes on low heat, stirring occasionally.
Step 9
Serve the soup hot, garnished with fresh thyme sprigs if desired.
Nutrition Facts
| Serving size | (2027.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1225.9 |
| Total Fat 78.5g | 0% |
| Saturated Fat 30.8g | 0% |
| Polyunsaturated Fat 6.2g | |
| Cholesterol 120mg | 0% |
| Sodium 4659.8mg | 0% |
| Total Carbohydrate 104.6g | 0% |
| Dietary Fiber 22.0g | 0% |
| Total Sugars 42.1g | |
| Protein 26.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 348.4mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 3693.9mg | 0% |
Source of Calories