Summer Squash Soup with Basil Recipe

Name: Summer Squash Soup with Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped; 1 large onion, chopped; 6 cups Summer Vegetable Stock; 1/2 cup julienned basil; 1 1/2 tablespoons butter, softened; 1 1/2 tablespoons flour; Salt and freshly ground pepper to taste; Juice of 1 lemon; Sour cream or plain yogurt as an accompaniment

Servings: persons

2 tablespoons olive oil
1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped
1 large onion, chopped
6 cups Summer Vegetable Stock
1/2 cup julienned basil
1 1/2 tablespoons butter, softened
1 1/2 tablespoons flour
Salt and freshly ground pepper to taste
Juice of 1 lemon
Sour cream or plain yogurt as an accompaniment

1
Heat the oil in a large saucepan or stockpot, add zucchini and onion.
2
Saute for 5 minutes or until onions are translucent and zucchini is crisp tender.
3
Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes.
4
Add basil during the last 5 minutes of cooking.
5
Mix the butter and flour together into a paste.
6
Remove 1 cup of simmering stock and whisk in butter mixture until smooth.
7
Add back into soup, stir until thickened.
8
Remove soup from heat to a blender and puree until smooth.
9
Taste and season with salt and pepper.
10
Add lemon juice and serve with a dollop of sour cream or yogurt.

187

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped, 1 large onion, chopped, 6 cups Summer Vegetable Stock, and more.

Yes, Summer Squash Soup with Basil 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.

Summer Squash Soup with Basil

How did you like this recipe?

Frequently Asked Questions