Total Time
25mins
Prep 5 mins
Cook 20 mins

Delicate, creamy soup that may be served hot or cold. Perfect for a summer lunch.

Ingredients Nutrition

Directions

  1. 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).
  2. Bring to boil and continue to boil gently for about 20 minutes.
  3. Take off heat and cool.
  4. When mixture is cool enough to handle, put it in a blender or food processor and blend.
  5. Return mixture to the pot and season with salt and pepper.
  6. Slowly stir in the cream or half-and-half. (you may use less than 3/4 cup).
  7. Add herbs, if desired.
  8. Serve hot or cold.
Most Helpful

Superb flavor for so few ingredients. Yellow summer squash is a favorite of mine. I served this as a hot soup, but I'm quite sure it's just as wonderful served cold. I cut some calories by using fat free half and half. I chose fresh parlsey for my sering garnish. Thanx for a yummy yet simple soup!

*Parsley* October 29, 2009

Easy to make. When the garden is pumping out the squash it's great to try something new. I added some fresh parsley and cilantro. It reminds me of cream of broccoli, only with squash instead.

minstrel_inthe_gallery July 17, 2006