Yellow Squash Soup Recipe

Name: Yellow Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 lbs acorn squash, cut in half and baked; ½ cup olive oil (you can also use butter if preferred); 1 medium onion, finely chopped; 1 teaspoon garlic, finely chopped; ¼ cup all-purpose flour; 2 cups milk; 2 cups chicken broth; ⅓ cup maple syrup; ¾ teaspoon salt; ⅛ teaspoon ground red pepper; ¾ cup whipping cream; 1 tablespoon fresh cilantro, chopped; 1 ½ teaspoons fresh basil leaves, chopped; 1 ½ teaspoons fresh oregano, chopped

Servings: persons

3 -4 lbs acorn squash, cut in half and baked
½ cup olive oil (you can also use butter if preferred)
1 medium onion, finely chopped
1 teaspoon garlic, finely chopped
¼ cup all-purpose flour
2 cups milk
2 cups chicken broth
⅓ cup maple syrup
¾ teaspoon salt
⅛ teaspoon ground red pepper
¾ cup whipping cream
1 tablespoon fresh cilantro, chopped
1 ½ teaspoons fresh basil leaves, chopped
1 ½ teaspoons fresh oregano, chopped

1
Scoop the baked squash from the skins; place half of the squash in a 5-cup blender container or food processor bowl.
2
Cover; blend at high speed until pureed.
3
Spoon into a medium bowl; set aside.
4
Repeat with the remaining squash.
5
You should have 3 to 4 cups pureed squash.
6
In a Dutch oven, heat the olive oil until sizzling; add the onion and garlic.
7
Cook over medium heat, stirring occasionally, until the onion is soft (5 to 7 minutes).
8
Stir in the flour; continue cooking, stirring constantly, 4 minutes.
9
With a wire whisk, stir in the milk and chicken broth.
10
Stir in the pureed squash, maple syrup, salt and red pepper.
11
Gradually whisk in the whipping cream, cilantro, basil and oregano.
12
Reduce the heat to low; continue cooking, stirring occasionally, 1 hour.

852

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 14 ingredients. The key ingredients include: 3 -4 lbs acorn squash, cut in half and baked, ½ cup olive oil (you can also use butter if preferred), 1 medium onion, finely chopped, 1 teaspoon garlic, finely chopped, and more.

Yes, 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.

Yellow Squash Soup

How did you like this recipe?

Frequently Asked Questions