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–+ servings
Sabrina Hermes

Creamy Summer Squash Soup: A Delightful Summer Treat!

A creamy and delicious summer squash soup perfect for warm weather.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  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.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 15gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 50mgSodium: 800mgFiber: 2gSugar: 3g

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.

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