Ah, summer. The season that seems to dance on the taste buds with its vibrant flavors and sun-kissed produce.
And what better way to embrace this delightful abundance than with a bowl of creamy yellow squash soup? It’s like a warm hug on a breezy summer evening, the kind that beckons you to sit on the porch and watch the sun dip below the horizon.
Now, I know what you’re thinking—soup in the summer? Yes!
Trust me, this isn’t your average soup. It’s a symphony of flavors, a melody of creamy and savory notes that play together in perfect harmony.
Have you ever noticed how the golden hues of squash mirror the sun’s rays? It’s almost poetic.
And if you, like me, find solace in simple pleasures—like the aroma of fresh herbs mingling with the earthy sweetness of squash—then this soup might just be your new summertime muse.
Steps
- Melt butter in a sturdy pot over medium heat. Sauté chopped onions for around 5 minutes until they soften.
- Pour in the chicken or vegetable broth and add chopped potatoes, bringing the mixture to a boil. Lower the heat to medium-low, cover the pot, and allow it to simmer for about 5 minutes.
- Incorporate the sliced carrots and continue to simmer for an additional 10 minutes. Add the chopped summer squash and cook until all vegetables are tender, approximately 15 minutes.
- Transfer the soup, fresh basil, salt, and pepper into a blender or food processor, filling it halfway. Cover securely and pulse a few times before blending continuously.
- Blend the soup in batches until it reaches your preferred consistency. Adjust seasoning as needed and serve hot or cold.
Ingredients
- 2 tablespoons of butter
- 2 onions, chopped
- 5 cups of chicken or vegetable broth
- 2 potatoes, peeled and chopped
- 2 carrots, peeled and thinly sliced
- 8 cups of chopped yellow summer squash
- 2 tablespoons of fresh basil, chopped
- Salt and ground black pepper to taste
Nutritional Values
Total Nutrition Values for Entire Recipe | Calories: 996 | Total Fat: 30g | Saturated Fat: 18g | Cholesterol: 84mg | Sodium: 5346mg | Total Carbohydrates: 168g | Dietary Fiber: 30g | Total Sugars: 48g | Protein: 30g | Vitamin C: 294mg | Calcium: 360mg | Iron: 6mg | Potassium: 5466mg
FAQ
- Can I freeze leftover summer squash soup?
- Yes, this soup freezes well, allowing you to enjoy its summery flavors even on a dull day.
- What can I substitute for fresh basil in the recipe?
- If fresh basil isn’t available, you can use approximately 3/4 teaspoon of dried basil. Add it while adding the potatoes for the best flavor.
- Can I make this soup vegan?
- Absolutely. You can make the soup vegan by sautéing the onions in water instead of butter and using vegetable broth in place of chicken broth.
- What variations can I try with this soup?
- You can add minced garlic during the onion sauté, use a mix of different squash types, or enhance the flavor with spices like curry or red pepper flakes. For a creamy texture, try adding cream cheese or shredded mozzarella.
- How can I adjust the soup’s texture and cooking time?
- Shredding the carrots and chopping the potatoes into smaller pieces can help reduce cooking time. Blending the soup in batches allows you to control the texture to your liking.
Tips
- For a quicker cooking time, consider shredding the carrots and chopping the potatoes and carrots into smaller pieces before adding them to the soup.
- Enhance the flavor by adding fresh garlic during the last few minutes of sautéing the onions, or try a touch of garlic powder for added depth.
- If fresh basil isn’t available, substitute with about 3/4 teaspoon of dried basil, and add it when you add the potatoes for a well-infused flavor.
- For a vegan version, sauté the onions in water instead of butter and use vegetable broth. Adding a touch of balsamic glaze before serving can provide an extra layer of flavor.
Equipment
- Heavy Pot – A large, sturdy pot for cooking the soup.
- Blender or Food Processor – Essential for puréeing the soup to the desired consistency. An immersion blender could also be used as an alternative.
- Immersion Blender (Alternative) – Useful for blending the soup directly in the pot, as mentioned in the reviews.
