Creamy Yellow Squash Soup

This silky smooth summer time squash soup is loaded with fresh yellow squash, creamy potatoes, and the warm flavors of Summer. This straightforward Yellow Squash Soup is a wonderful way to use added squash from your garden or seasonal squash from your regional retailer.

Every year I get a small also excited about planting my garden. Which implies each and every year I have a ton of summer time squash.  One year in distinct I had so a lot of yellow squash I actually didn’t know what to do with them all.

I was speaking to a pal and she told me about a yellow squash soup recipe that she had that was scrumptious.  My interest was peaked.  I began experimenting and ended up with this recipe that is so creamy, complete of flavor and tastes like you ordered it from a restaurant.  And the ideal portion is you can make a large batch and freeze it and consume it when the climate turns cold and you are missing these warm summer time days.

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Ingredients You’ll Need to Make Yellow Squash Soup

• Summer Squash – there are lots of squash that are deemed summer time squash. For this recipe, you will want to use yellow squash. You can use larger yellow squash, but the larger they are the more seeds they will have and the tougher the rind will be. A medium size squash is ideal.
• Onion – white or yellow onion performs for this soup.
• Potatoes – russet or yukon gold are wonderful for this recipe.
• Garlic – fresh – you can use pre-minced or mince it your self.
• Broth – if you want this soup to be vegetarian, use vegetable broth, otherwise chicken broth is wonderful.
• Buttermilk – tends to make this soup creamy and adds a pretty milk tangy flavor that is sooooo scrumptious.

How to Make Yellow Squash Soup

1. The initially step is to peel and reduce up your yellow squash, potatoes, and onions.  You can see that I didn’t peel all of my yellow squash.  The ones that have been smaller sized and had a smooth thin skin I just reduce up and threw them in.
2. Saute the squash, onions, and potatoes till soft, about 10-15 minutes.
3. Next puree in batches in your blender.  If you use a higher powered blender like a Blendtec it will seriously be so smooth. You can also use an immersion blender to get it good and smooth.
4. This step actually wasn’t vital soon after applying my Blendtec, but I ran it by way of a fine mesh sieve.  There actually have been no chunks, but it produced me really feel like an overachiever and so I did it.
5. At this point is exactly where you will add your buttermilk.  If you are going to consume it correct away, serve it up in bowls.
6. It is scrumptious topped with a sprinkling of fresh herbs, a small Parmesan, or a dollop of sour cream.

This yellow squash soup is creamy and surprisingly complete of flavor.  I was shocked how substantially flavor it has thinking about it has only a handful of components.  The smooth texture is a winner with children and adults and so it has grow to be one particular of the meals we like to include things like in our meal plan.  We serve this with some yummy homemade bread and it is a scrumptious meal that is so straightforward to make!

Questions about Making Summer Squash Soup

What is Good to Serve with Yellow Squash Soup?

More of My Favorite Soup Recipes

• 1 tablespoon butter, unsalted
• 2 medium squash, summer time
• 1 medium onion
• 1 medium russet potato
• 3 clove garlic
• 3 1/2 cup vegetable broth
• 1/2 cup buttermilk
• 1 tsp salt more to taste
• 1/2 tsp fresh ground pepper more to taste

Toppings

• 2 tablespoon chives, fresh, chopped

• Peel and reduce up your yellow squash, potatoes, and onions. Mince garlic.
• Melt butter in a stockpot more than medium heat. Add onion, garlic, squash cook, stirring normally, till vegetables start to soften, about 5 minutes. Add 3 cups of the broth and bring to a boil.
• Meanwhile, spot potato on a covered plate or bowl and microwave for 4-5 minutes. Add to your pot. Reduce the heat and simmer, stirring sometimes till all the vegetables are soft 10-15 minutes.
• Let cool slightly. Transfer to a blender and puree till smooth. Pour by way of a fine sieve into a massive pot (optional)
• Place pan more than medium-low heat. Stir in remaining 1/2 cup broth when stirring, gradually pour in buttermilk. Heat till warm, about 5 minutes.
• Serve with fresh herbs.

Calories: 80kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 425mg | Fiber: 2g | Sugar: 4g