Summer Squash Soup

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Yield: 4 cups

• 1 lb yellow squash or 2 medium zucchini, sliced
• 2 cups water
• 2 tablespoons chicken bouillon cubes
• 2 medium onions, sliced
• 1/8 teaspoon hot sauce (optional)
• to taste fresh ground pepper
• 1/4 cup plain yogurt (plus)
• 2 tablespoons plain yogurt

Directions:

1. Combine water, bouillon cubes, zucchini or yellow squash and onions in medium saucepan. Bring to a boil.
2. Cover, reduce heat and simmer 10 to 15 minutes.
3. Add hot sauce and pepper.
4. Spoon squash mixture into the container of an electric blender.
5. Add yogurt. Process until smooth.
6. Serve hot or cold.
7. May be frozen.

Reviews

[FlyingCook]

Great way to use up squash! Easy to make, tasty, and pretty. I topped the soup with cherry tomatoes, sliced green onions, and croutons to make it a little more substantial. I made it with the hot sauce, but next time will omit as it just seemed a little at odds with the taste of the squash.

[GibbyLou]

This is an absolutely delicious way to cope with being overrun with squash from the CSA. This is a great way to use some of it and I definitely plan on freezing the soup. DH and I loved it and it is quick and easy. The quantity just about overflowed my blender. Thanks so much for sharing.

[LuvBeinHere]

My son gave me a LOAD of summer squash and I can hardly stand to let food go to waste. I froze a bunch, have grilled some, then came across this recipe. I thought "Another way to use up excess squash". But just tasted it (it is literally still in the blender) and am so impressed. Can't keep my spoon out of it. Thanks.