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–+ servings
Isabella

Creamy Summer Squash Soup: A Refreshing Delight Awaits!

A refreshing and creamy soup made with summer squash, perfect for warm weather.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups summer squash chopped (about 4 medium squash)
  • 1 medium potato peeled and diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh basil for garnish

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. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Add the chopped summer squash and diced potato to the pot. Cook for about 5 minutes, stirring occasionally.
  4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the squash and potato are tender.
  5. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender.
  6. Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Heat gently over low heat until warmed through.
  7. Serve hot, garnished with fresh basil.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 12gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 60mgSodium: 400mgFiber: 2gSugar: 3g

Notes

  • For a lighter version, substitute the heavy cream with coconut milk or a non-dairy alternative.
  • Add a pinch of nutmeg for a warm, aromatic flavor that complements the squash beautifully.

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