CREAMY YELLOW SUMMER SQUASH SOUP
This recipe comes from "The Classic Zucchini Cookbook", with only minor additions. It is a quick and easy beginning for elegant dinner memories.
Provided by PaulaG
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, over medium heat, melt the butter.
- Add the leeks and saute about 5 minutes or until softened and transulucent.
- Stir in 1 cup of the broth along with the squash; bring to a boil, reduce heat and simmer until just tender.
- Transfer the squash mixture to a blender or food processor and puree until smooth.
- Return puree to the saucepan and add the remaining broth and milk.
- Add poultry seasoning, salt and pepper to taste.
- Heat through and serve.
Nutrition Facts : Calories 178.8, Fat 8.2, SaturatedFat 4.5, Cholesterol 18.3, Sodium 168.5, Carbohydrate 20.5, Fiber 2.2, Sugar 8.2, Protein 8.9
CREAMY SUMMER SQUASH SOUP
Don't skimp on your midday meal. Pair this light-yet-filling soup with a flatbread sandwich for a satisfying lunch that will get you through even your toughest days.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium heat and cook onion, stirring, until softened, about 5 minutes. Add garlic, cilantro stems, and coriander and cook, stirring, until fragrant, about 2 minutes. Add squash and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, covered, until squash is just tender, about 15 minutes. Let cool slightly, then season with salt.
- Puree soup in batches until smooth. (If too thick, thin with a little water.) Adjust seasoning if necessary and let cool slightly. Garnish with cilantro leaves and serve with lime.
Nutrition Facts : Calories 91 g, Fat 4 g, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, Sodium 43 g
CREAMY SUMMER SQUASH SOUP
I adapted this recipe from another I'd come across and created something a little more hearty and creamy. All it needs is the right combination of spices. This is an extremely simple soup to create, and it goes well with any type of hearth or grainy bread.
Provided by User
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.
Nutrition Facts : Calories 162.6 calories, Carbohydrate 8.8 g, Cholesterol 34.7 mg, Fat 11.4 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 7 g, Sodium 286 mg, Sugar 3.9 g
SUMMER SQUASH SOUP
This is such a refreshing soup. It is a nice touch to start your meal with or just to have for lunch. It is only 1 WW point which makes it even more enjoyable.
Provided by Audrey M
Categories Summer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat; add squash and onion.
- Cover and cook 13 minutes or until squash and onion are very tender.
- Transfer squash mixture to a food processor bowl; puree until smooth.
- Return squash mixture to saucepan.
- Stir in broth and next 4 ingredients; cook, uncovered, over low heat until horoughly heated.
- To serve, ladle 1 cup soup into each of 4 individual serving bowls.
- Top soup with Parmesan cheese.
CREAMLESS CREAMY SQUASH SOUP
Here's my go-to recipe for family and friends' get-togethers. One time, my niece devoured three bowls of it and we had to stop her from a fourth so others could have one last spoonful! -Sharon Verea, Thomasville, Georgia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat oil over medium heat. Add onions, celery and carrots; cook and stir until onion is tender, 6-8 minutes. Stir in butternut squash, sweet potato and summer squash. Cook and stir until squash and potato are lightly browned, 5-7 minutes. Add garlic; cook 1 minute longer., Add broth, savory and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 20-25 minutes., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to pan; heat through. If desired, serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 138 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 497mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges
SUMMER SQUASH SOUP
"With its delicate taste, the creamy concoction makes an easy but elegant first course for a company dinner," Sandi Pichon of Slidell, Louisiana notes.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 278 calories, Fat 26g fat (16g saturated fat), Cholesterol 92mg cholesterol, Sodium 533mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
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