Summer Squash Soup
Summer Squash Soup is a creamy, light, and flavorful dish made with yellow squash, onions, garlic, and herbs. It’s ideal for summer — fresh, wholesome, and easy to prepare. Serve it warm or chilled for a delightful taste of the season.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4–5 medium yellow squash (or zucchini), sliced
- 3 cups vegetable broth (or chicken broth)
- 1/2 cup cream or milk (optional, for creaminess)
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh herbs (thyme, basil, or parsley) for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil or butter over medium heat. Add onions and cook until soft and translucent.
- Add Garlic and Squash: Stir in garlic and sliced squash. Cook for 5–7 minutes, stirring occasionally, until squash begins to soften.
- Add Broth: Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10–12 minutes, until the squash is tender.
- Blend the Soup: Use an immersion blender (or transfer to a blender) to puree the soup until smooth and creamy.
- Season and Serve: Stir in cream or milk (if using), season with salt, pepper, and lemon juice. Reheat gently if serving warm.
- Garnish: Serve with fresh herbs, a drizzle of olive oil, or a sprinkle of Parmesan cheese.
Notes
- Yellow squash and zucchini can be used interchangeably.
- For a dairy-free version, skip the cream and add coconut milk or almond milk.
- A squeeze of lemon enhances the flavor and keeps it bright.
- You can enjoy this soup hot or chilled, depending on the season.
- It pairs beautifully with crusty bread or a light salad.