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Summer Squash Soup

Summer Squash Soup

This Summer Squash Soup celebrates everything wonderful about summer vegetables in their prime. It's easy to prepare, nutritious, and can be served hot or chilled, making it a versatile dish for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 pounds summer squash (yellow squash and/or zucchini), sliced
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 teaspoons fresh thyme
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • ½ cup half-and-half or cream
  • 1 tablespoon lemon juice
  • Fresh basil for garnish

Method
 

  1. Heat the olive oil in a large pot over medium heat. Once shimmering, add the diced onion. Sauté for about 5 minutes until the onion softens and turns translucent.
  2. Add the minced garlic to the pot. Cook for another minute, stirring constantly.
  3. Add the sliced summer squash to the pot. Stir everything together and cook for about 5 minutes.
  4. Pour in the vegetable broth. Add the fresh thyme, salt, and black pepper. Stir well and bring to a boil.
  5. Cover the pot and let the soup simmer for 15 to 20 minutes until the squash is very tender.
  6. Remove from heat and use an immersion blender to puree the soup until smooth.
  7. Stir in the half-and-half and lemon juice. Adjust seasoning as needed.
  8. Serve hot, garnished with fresh basil, or chill and serve cold.

Notes

This soup can be made vegan by substituting half-and-half with coconut milk. For added protein, consider stirring in white beans or chickpeas. Store in the refrigerator for up to 5 days or freeze for up to 3 months.