Creamy Summer Squash Soup Recipe

Name: Creamy Summer Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small yellow summer squash, trimmed and coarsely chopped; 1 large zucchini, trimmed and coarsely chopped; 2 cups vegetable stock; 1 cup half-and-half cream; 2 tablespoons chopped fresh tarragon; 1 cup shredded Cheddar cheese; ground white pepper to taste; coarse sea salt to taste; 2 tablespoons lemon juice, or more to taste; 1 teaspoon chopped fresh tarragon

Servings: persons

6 small yellow summer squash, trimmed and coarsely chopped
1 large zucchini, trimmed and coarsely chopped
2 cups vegetable stock
1 cup half-and-half cream
2 tablespoons chopped fresh tarragon
1 cup shredded Cheddar cheese
ground white pepper to taste
coarse sea salt to taste
2 tablespoons lemon juice, or more to taste
1 teaspoon chopped fresh tarragon

1
Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
2
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3
Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 small yellow summer squash, trimmed and coarsely chopped, 1 large zucchini, trimmed and coarsely chopped, 2 cups vegetable stock, 1 cup half-and-half cream, and more.

Yes, Creamy Summer Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Summer Squash Soup

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