Summer Squash Soup Recipe

Name: Summer Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons (1/2 stick) unsalted butter; 2 tablespoons olive oil; 1 onion, diced; 3 celery stalks, chopped; 2 garlic cloves, smashed and minced; 4 cups low-sodium chicken broth; 6 medium to large summer squash (about 3 pounds), trimmed and sliced; 2 teaspoons sea salt, plus more to taste; 1/2 teaspoon freshly ground white pepper or black pepper, plus more to taste; 1 cup half-and-half; 8 fresh basil leaves, thinly sliced, plus more for garnish; 2 tablespoons chopped fresh parsley

Servings: persons

4 tablespoons (1/2 stick) unsalted butter
2 tablespoons olive oil
1 onion, diced
3 celery stalks, chopped
2 garlic cloves, smashed and minced
4 cups low-sodium chicken broth
6 medium to large summer squash (about 3 pounds), trimmed and sliced
2 teaspoons sea salt, plus more to taste
1/2 teaspoon freshly ground white pepper or black pepper, plus more to taste
1 cup half-and-half
8 fresh basil leaves, thinly sliced, plus more for garnish
2 tablespoons chopped fresh parsley

1
Heat the butter and olive oil in a large saucepan over medium heat until hot.
2
Add the onion and celery and cook, stirring, until the onion is soft and golden, about 5 minutes.
3
Add the garlic and cook and stir for 1 minute more.
4
Add the broth, squash, salt, and pepper and stir to combine.
5
Bring to a low boil, reduce the heat, and simmer until the squash is tender, stirring occasionally, about 15 minutes.
6
Remove from the heat and add the half-and-half, basil, and parsley.
7
Using an immersion blender, standing blender, or food processor, puree the soup until smooth.
8
(If using a blender or food processor, allow the soup to cool slightly before blending in batches.)
9
Taste for seasoning and add more salt and pepper, if desired.
10
Serve hot or cold, garnished with basil.
11
For a filling and summery supper, try serving this soup with Fried Green Tomato BLT (page 79) or Grilled Peach Salad with Shaved Country Ham and Summer Herbs (page 273) and Watercress Angel Biscuits (page 54) or slices of crusty bread.

706

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.

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 12 ingredients. The key ingredients include: 4 tablespoons (1/2 stick) unsalted butter, 2 tablespoons olive oil, 1 onion, diced, 3 celery stalks, chopped, and more.

Yes, 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.

That's it — enjoy your meal!

Summer Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions