Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

This easy to prepare soup is the creation of sous-chef Carol McKenzie of the Sebanton restaurant in Longmont, Colorado. I found it in the RSVP section of a July 1987 issue of Bon Appetit. It seems like a perfect way to use up that surplus of squashes your summer garden produces!

Ingredients Nutrition


  1. Heat oil in heavy large saucepan over medium-low heat.
  2. Add onion,shallots and garlic and cook until onion is translucent,stirring occasionally, about 10 minutes.
  3. Add flour and stir 3 minutes.
  4. Add zucchini and crookneck squash and cook until softened, stirring frequently, about 5 minutes.
  5. Stir in stock,heavy cream, basil and oregano.
  6. Reduce heat and simmer 20 minutes.
  7. Season with salt and pepper to taste and serve immediately.
  8. Soup may be pureeed if a creamier texture is desired.
Most Helpful

Absolutely wonderful! A great recipe to use up the extra homegrowns.

Kristi H. September 08, 2014

I made two batches of this today - we have tons of yellow squash in our garden. The first batch I followed the recipe except substituted 2% milk for the cream. It was luscious. The second batch I used homemade goat's yogurt and again, really, really liked it. The second batch was quite tangy. For both batches I only used yellow squash and I did puree.

What a fantastic and easy was to use the abundance of squash!

Diplo-mom July 19, 2010