Cream of Squash Soup

cream of squash soup

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Ratings
(22)
  • Total: 75 mins
  • Prep: 10 mins
  • Cook: 65 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
216 Calories
16g Fat
15g Carbs
5g Protein
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 216
% Daily Value*
Total Fat 16g 20%
Saturated Fat 9g 46%
Cholesterol 41mg 14%
Sodium 725mg 32%
Total Carbohydrate 15g 6%
Dietary Fiber 2g 8%
Protein 5g
Calcium 76mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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 straightneck squash in this recipe, or just about any other summer squash variety.

Ingredients

  • 1 1/2 pounds yellow summer squash or zucchini
  • 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 or vegetable broth gradually, followed by the 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 the reserved squash slices or shaved Parmesan cheese, if desired. Or, garnish with chopped parsley, bacon, or chives.