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Creamy Summer Squash Soup: A Delightful Summer Treat!

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A creamy and delicious summer squash soup perfect for warm weather.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups summer squash, diced (about 4 medium squash)
  • 1 medium potato, peeled and diced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 cup heavy cream
  • Fresh basil leaves for garnish (optional)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and cook for an additional minute until fragrant.
  3. Stir in the diced summer squash and potato, cooking for about 5 minutes until they start to soften.
  4. Pour in the vegetable broth, salt, pepper, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.
  5. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
  6. Return the soup to the pot (if using a blender) and stir in the heavy cream. Heat gently over low heat until warmed through.
  7. Serve hot, garnished with fresh basil leaves if desired.

Notes

  • For a lighter version, substitute the heavy cream with coconut milk or a dairy-free cream alternative.
  • Add a pinch of red pepper flakes for a spicy kick or mix in some cooked bacon for added flavor and texture.

Nutrition

Find it online: https://bitebounty.com/creamy-summer-squash-soup-recipe/