Tarragon Lemon Summer Squash Soup Recipe

Name: Tarragon Lemon Summer Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large yellow summer squash, sliced and quartered, or chopped if preferred; 2 green onions (scallions), light green and white parts, chopped; 1/2 medium onion, chopped; 1 tablespoon butter; 1/2 tablespoon olive oil; 1 tablespoon fresh tarragon leaves, chopped; 1 garlic clove, finely minced; Ground black pepper, to taste; 3 cups chicken broth, preferably homemade; Juice of 1/2 large lemon; 1/2 cup milk or cream; Tarragon, snipped chives, shredded Parmesan cheese, and croutons, for garnish (optional)

Servings: persons

1 large yellow summer squash, sliced and quartered, or chopped if preferred
2 green onions (scallions), light green and white parts, chopped
1/2 medium onion, chopped
1 tablespoon butter
1/2 tablespoon olive oil
1 tablespoon fresh tarragon leaves, chopped
1 garlic clove, finely minced
Ground black pepper, to taste
3 cups chicken broth, preferably homemade
Juice of 1/2 large lemon
1/2 cup milk or cream
Tarragon, snipped chives, shredded Parmesan cheese, and croutons, for garnish (optional)

1
In a soup pot, saute the squash and onion in the butter and olive oil until onion is tender, about 7 to 10 minutes. Add the garlic in the last minute or so.
2
Season with black pepper to taste, add the tarragon, then pour in the chicken broth and lemon juice and stir.
3
Cover and bring to a simmer for about 10 to 15 minutes until the squash is tender all the way through.
4
Remove from heat and add the milk or cream. (Optional)
5
Puree about half the soup with whatever device you have, then return to pot.
6
Serve immediately, and garnish with additional tarragon, chives, shredded Parmesan cheese, and croutons, if you like. Or, you may chill and serve it cold.

503

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 12 ingredients. The key ingredients include: 1 large yellow summer squash, sliced and quartered, or chopped if preferred, 2 green onions (scallions), light green and white parts, chopped, 1/2 medium onion, chopped, 1 tablespoon butter, and more.

Yes, Tarragon Lemon 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.

Tarragon Lemon Summer Squash Soup

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