Description

A nostalgic and comforting soup made with garden-fresh squash and zucchini, blended into a creamy bowl perfect for busy weeknights or relaxing weekends.

Ingredients

Scale

2 tbsp olive oil or butter

2 cups yellow squash, sliced

2 cups zucchini, sliced

1 medium onion, chopped

2 garlic cloves, minced

3 cups vegetable or chicken broth

1 cup milk or light cream

salt and pepper to taste

fresh herbs (basil or thyme), optional

Instructions

1. Heat olive oil or butter in a saucepan over medium heat and cook chopped onion for 3–4 minutes until translucent

2. Add minced garlic and cook for 30 seconds until fragrant

3. Stir in sliced squash and zucchini and pour in broth, bring to a light boil then reduce heat and simmer for 15–20 minutes until vegetables are tender

4. Puree soup using an immersion blender or regular blender until smooth, returning to the saucepan when done

5. Stir in milk or cream over low heat, season with salt, pepper, and fresh herbs, adjust consistency with extra broth if needed and serve warm

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: soup
Method: simmering
Cuisine: american

Nutrition

Serving Size: 1 cup

Keywords: cream of squash soup, zucchini soup, easy soup recipe, few ingredients, garden fresh soup, healthy soup, vegetarian soup, blender soup