Total Time
Prep 10 mins
Cook 45 mins

This recipe comes from my Other Half, We like it in the summertime, although we do serve it up throughout the year--usually hot when first made & then as a cold leftover!

Ingredients Nutrition


  1. Slice the squash into a large sauce pan & cover with water.
  2. Cook until very tender, then drain off the water.
  3. Divide the squash & mash half of it, then in the original sauce pan, mix all the squash together with the half-and-half.
  4. On medium heat, reheat the squash mixture.
  5. Meantime, cut the Velveeta cheese into chunks.
  6. When the squash is again hot, add the cheese to the hot mixture, stirring it often as the cheese melts.
  7. The chopped onion & garlic salt can be added as the cheese continues to melt.
  8. When all the cheese is melted, the soup is ready to serve hot. If it's to be served cold, let it cool, then chill it in the refrigerator.


Most Helpful

very nice flavor. very versatile .... I halved the recipe using a crooked squash unpeeled. once boiled I removed seeds and put thru food processor. used garlic powder and onion powder in place of listed ingredients. once all mixed and reheated i used hand blender to smooth soup. thank you

jellyko August 18, 2009

Mmmmmm! I love summer squash, but I think even people who don't would love this soup. I sauteed my onions first with a little garlic. I also used fat freee half and half. It's creamy and smooth yet chunky. Plus it's cheesey with just the right thickness. It's a good soup for kids because it has a delicate sort of sweet flavor from the yellow squash, and it's cheesey. Just call it cheese soup and it'll get eaten. ;) Thanx for sharing!

*Parsley* October 23, 2008

I like this soup, but would like to make a few adjustments to like it better. Since velveeta is quite salty, I think garlic powder or fresh garlic instead of garlic salt would work better for me, allowing everyone to add salt at the table if they wish. I forgot to buy the half and half, but saw that one reviewer found the soup quite rich, so I just used skim milk, and it worked fine. I didn't want the bite of fresh raw onion, so I just used some minced dried onion. I think the fresh onion would need to be sauteed before putting in the finished soup. After tasting this, I did add some freshly ground black pepper and a dash of nutmeg. Instead of slicing my zucchini, I think I'll chop into small cubes next time to avoid long thin strings of green skin in the finished soup. Thanks for a new way to serve zucchini. I'm going to try this on my mom, who uses zucchini to make mock pineapple and baked goods, but won't eat it steamed, sauteed, or in any way that it looks & tastes like a vegetable. She likes cream of broccoli, so I'm hoping she'll like it! This would be great with a nice dark pumpernickel bread with butter.

SrtaMaestra September 04, 2008

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