creamy summer squash

A simple cream soup recipe that works with any variety of summer squash and your favorite fresh herbs - a great way to use up the abundance of squash from the garden!

Summer Squash Soup with Fresh Herbs

1-1/2 lbs unpeeled summer squash (yellow, zucchini, pattypan)

butter

onion (chopped)

garlic (very finely chopped)

flour

chicken broth

half-and-half (whole milk

lemon juice

chopped fresh herbs (dill, basil, tarragon

Salt and black pepper

Sour cream Greek yogurt (optional)

Cut the squash into small (1/2-inch) cubes and set aside.

Note: Choose small to medium squash with tender skins and leave them unpeeled for both extra color and nutritional value.

Melt the butter in a large saucepan over medium heat. Add the onion and sauté until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 1-1/2 minutes longer.

Add the flour, combine well and continue cooking, stirring often, until the flour is pale golden in color, 3 to 4 minutes. Slowly whisk in the chicken broth and continue whisking until the mixture is smooth and well blended.

Add the squash and season with salt and pepper. Cover and continue cooking, stirring occasionally, until the squash is tender, 12 to 15 minutes.

Remove the soup from the heat and, using a hand-held immersion blender (or conventional blender), purée until smooth. Return the pan to the stove, stir in the half-and-half and lemon juice and heat through, 1 to 2 minutes.

Taste and adjust the seasoning, add your choice of fresh herbs, ladle into serving bowls and top with a dollop of sour cream if desired.

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Summer Squash Soup with Fresh Herbs

Top 1 creamy summer squash recipes from across the web

The most viewed creamy summer squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Summer Squash Soup with Fresh Herbs

The most viewed creamy summer squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine