Puree of Yellow Squash Soup Recipe

Name: Puree of Yellow Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound yellow crookneck squash; 2 cups onions chopped; 1 each garlic cloves sliced; 2 tablespoons butter i ommitted this altogether; 1/2 teaspoon thyme dried, or 2 tsp. minced fresh thyme; 1/2 teaspoon sage dried; 1/2 teaspoon basil dried, or 1 to 2 tbsp fresh basil; 2 tablespoons basil fresh; 1 teaspoon salt; 1 tablespoon flour, all-purpose white; 1/2 cup white wine dry; 2 cups milk; 1 x black pepper freshly ground; 2 teaspoons olive oil or butter; 1 small sweet red bell peppers cut in thin strips; 1 each garlic cloves minced; 1 x pepitas (pumpkin seeds)

Servings: persons

1 pound yellow crookneck squash
2 cups onions chopped
1 each garlic cloves sliced
2 tablespoons butter i ommitted this altogether
1/2 teaspoon thyme dried, or 2 tsp. minced fresh thyme
1/2 teaspoon sage dried
1/2 teaspoon basil dried, or 1 to 2 tbsp fresh basil
2 tablespoons basil fresh
1 teaspoon salt
1 tablespoon flour, all-purpose white
1/2 cup white wine dry
2 cups milk
1 x black pepper freshly ground
2 teaspoons olive oil or butter
1 small sweet red bell peppers cut in thin strips
1 each garlic cloves minced
1 x pepitas (pumpkin seeds)

1
1) Cut the end off the squash, and peel if the skin looks looks suspicious in any way.
2
Then cut the squash into 1/4 inch slices and set aside.
3
2) In a large saucepan or a Dutch oven begin sauteing onions and garlic in butter over medium heat.
4
After about 5 minutes, add squash, herbs, and salt.
5
Stir, cover, and continue to cook about 10 more minutes.
6
3) Gradually sprinkle in the flour, stirring constantly.
7
Continue to cook and stir over low heat about 5 minutes.
8
4) Pour in the white wine, stir briefly, cover, and let simmer 10 to 15 minutes.
9
(Note: The alcoholic content of the wine dissipates with cooking, and the taste of the wine diminishes gradually.
10
So if you let if cook a little longer at this step, you will get a more subtle result.
11
Just be sure to stir everything up from the bottom from time to time, so it won't stick or scorch.)
12
Remove from heat, and allow the soup to cool until it's cool enough to puree.
13
5) Puree the soup with the milk in a food processor or blender, and return it to a kettle.
14
At this point, you may choose to strain the soup through a fine strainer or a sieve to get a smoother texture.
15
Adjust the seasonings.
16
Add black pepper to taste.
17
6) Heat gently just before serving.
18
7) While the soup is heating, prepare the optional topping.
19
Saute the bell pepper and garlic in olive oil or butter until just tender.
20
Spoon a little bit of this into each steaming bowl of soup, and sprinkle pumpkin seeds if desired.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 pound yellow crookneck squash, 2 cups onions chopped, 1 each garlic cloves sliced, 2 tablespoons butter i ommitted this altogether, and more.

Yes, Puree of Yellow 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.

That's it — enjoy your meal!

Puree of Yellow Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions