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    You are in: Home / Recipes / Zucchini and Yellow Squash Soup Recipe
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    Zucchini and Yellow Squash Soup

    Zucchini and Yellow Squash Soup. Photo by Chef #1800074511

    1/2 Photos of Zucchini and Yellow Squash Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    Leslie in Texas's Note:

    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!

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    Units: US | Metric


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

    Ratings & Reviews:

    • on September 08, 2014


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

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    • on September 24, 2013



      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 19, 2010


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Zucchini and Yellow Squash Soup

    Serving Size: 1 (389 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 582.1
    Calories from Fat 495
    Total Fat 55.0 g
    Saturated Fat 29.2 g
    Cholesterol 163.0 mg
    Sodium 959.6 mg
    Total Carbohydrate 13.8 g
    Dietary Fiber 1.4 g
    Sugars 3.4 g
    Protein 10.2 g

    The following items or measurements are not included:

    crookneck yellow squash

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