Creamy Yellow Summer Squash Soup Recipes

SQUASH CASSEROLE WITH CREAM OF CHICKEN SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
• Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
• Bake for 30 minutes, until golden brown and bubbly.

CREAMY SUMMER SQUASH SOUP

Steps:

• Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.

YELLOW SUMMER SQUASH SOUP

Steps:

• Put the chopped onion, squash, and butter into a big pot and pour in the chicken broth until it is about two-thirds of the way up the vegetables. (Do not cover vegetables with the broth).
• Bring to boil and continue to boil gently for about 20 minutes.
• Take off heat and cool.
• When mixture is cool enough to handle, put it in a blender or food processor and blend.
• Return mixture to the pot and season with salt and pepper.
• Slowly stir in the cream or half-and-half. (you may use less than 3/4 cup).
• Add herbs, if desired.
• Serve hot or cold.

CREAMY YELLOW SUMMER SQUASH SOUP

Steps:

• In a saucepan, over medium heat, melt the butter.
• Add the leeks and saute about 5 minutes or until softened and transulucent.
• Stir in 1 cup of the broth along with the squash; bring to a boil, reduce heat and simmer until just tender.
• Transfer the squash mixture to a blender or food processor and puree until smooth.
• Return puree to the saucepan and add the remaining broth and milk.
• Add poultry seasoning, salt and pepper to taste.
• Heat through and serve.

CREAMY SQUASH SOUP

Steps:

• In a large saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 tablespoon drippings; saute onion and garlic in dripping until tender. , In a blender or food processor, puree squash, flour, 1/3 cup milk and onion mixture; add to pan. Add the broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes. Top servings with a dollop of sour cream if desired. Sprinkle with bacon.

YELLOW SQUASH SOUP

Steps:

• Melt butter in a large heavy bottomed pot over medium heat. Add onions and garlic and sauté for 5 minutes, or until the onions have softened.
• Add squash, thyme, nutmeg and salt and stir and continue to cook for an additional 10 minutes, stirring occasionally.
• Add broth and increase the heat to medium high and bring mixture to a boil. Allow mixture to boil for about 10 minutes, until squash is softened.
• Remove from heat and add contents to a blender. Blend until smooth.
• Add in heavy cream. (Salt and pepper to taste)
• Serve and enjoy.

CREAMY SUMMER SQUASH SOUP

Steps:

• Heat oil in a medium saucepan over medium heat and cook onion, stirring, until softened, about 5 minutes. Add garlic, cilantro stems, and coriander and cook, stirring, until fragrant, about 2 minutes. Add squash and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, covered, until squash is just tender, about 15 minutes. Let cool slightly, then season with salt.
• Puree soup in batches until smooth. (If too thick, thin with a little water.) Adjust seasoning if necessary and let cool slightly. Garnish with cilantro leaves and serve with lime.

YELLOW SQUASH SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes. , Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.

GIGI'S SQUASH CASSEROLE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C/Gas Mark 4. Butter a 1 1/2- to a 2-quart baking dish.
• Add about an inch of water to a saucepan and heat over medium heat. Add the squash and onion to the pan and cook until tender. Drain off the water.​
• In a bowl, combine the condensed soup and sour cream and blend well.
• Add the well-drained sliced squash to the sour cream and soup mixture.
• Spoon the squash mixture into the prepared baking dish.
• Toss the stuffing crumbs with the melted butter and sprinkle over the top of the casserole.
• Bake on the lowest rack of the preheated oven for 20 minutes.
• Serve and enjoy.