Simple Summer Squash Soup

squash soupThere are still a few official weeks of summer left, but with school back in session and temperatures cooling down, it's starting to feel like fall a bit. And fall means it's time for one of my favorite things -- soup. Sure you can eat it year round, but this is the time of year it just tastes best.

Summer squash soup is a great way to blend the best of the seasons together in one fabulous meal. Alone with some crusty bread, it makes a great lunch or light supper, and it also accompanies most any dinner entree well. Here's an easy recipe for it from Taste of Home.

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  • 5 small yellow summer squash, seeded and cubed
  • 2 green onions, cut into 3-inch pieces
  • 2 tablespoons butter
  • 1 (14 1/2-ounce) can chicken or vegetable broth
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon white pepper
  • 1-1/2 cups heavy whipping cream
  • Sour cream, for garnish


In a large saucepan, saute squash and onions in butter until tender.

Stir in the broth, salt, and pepper; bring to a boil.

Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender.

Cool slightly. Process in batches in a blender; return all to the pan.

Stir in cream and heat through.

Add a dollop of sour cream, to make it extra good.


Image via fishermansdaughter/Flickr

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