Cream of Squash Soup

summer squash or zucchini soup
Philippe Desnerck / Getty Images
Ratings (22)
  • Total: 6 mins
  • Prep: 5 mins
  • Cook: 1 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
216 Calories
16g Fat
15g Carbs
5g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful soup, made with yellow summer squash, could be made with zucchini as well. Use a yellow crookneck or straight neck squash in this recipe, or just about any other summer squash variety.


  • 1 1/2 pounds yellow summer squash
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 1/4 lemon, sliced, seeds removed
  • 1/4 cup flour
  • 6 cups chicken broth or vegetable broth
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
  • 1 cup heavy cream

Steps to Make It

  1. Wash and trim the summer squash. Slice, reserving 8 very thin slices for garnish, if desired.

  2. In a large saucepan, melt the butter; slowly saute onion and lemon until the onion is translucent. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour.

  3. Put the pureed soup back in the saucepan. Whisk in the cream and cook over low heat until hot. Do not allow the soup to boil.

  4. Garnish the soup with reserved squash slices or shaved Parmesan cheese, if desired. Or, garnish with a little chopped parsley, bacon, or chives.