How to Make Summer Squash Soup - A Step-by-Step Guide

As the temperature rises and the days grow longer, there's no better way to celebrate the flavors of summer than with a refreshing and nutritious soup. Summer squash, with its delicate flavor and tender texture, takes center stage in this simple yet satisfying dish. Whether you're looking for a light and refreshing meal on a hot day, or a nutritious and comforting option for a family dinner, this summer squash soup is sure to become a favorite in your recipe repertoire.

This soup is a...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 6

  • 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.
  • Nutrition

    166 cal.

    • Total Fat: 5g
    • Saturated Fat: 3g
    • Cholesterol: 14mg
    • Sodium: 891mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 5g
    • Vitamin C: 49mg
    • Calcium: 60mg
    • Iron: 1mg
    • Potassium: 911mg