5 Reviews

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

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Kristi H. September 08, 2014

Tasty!

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Gail W. September 24, 2013

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!

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Diplo-mom July 19, 2010

Oh wow! This was much better than anticipated. I substituted the cream w skim milk and cooked the onions as followed but threw the rest in a crockpot to cook while I was working & then unplugged it for an hour when I got home to let it cool just enough to throw in the food processor to puree. My kids (9 y.o. twins) said "gross" but then I made them both try it and both loved it & ate it all! (even my picky one:)

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Claidan October 20, 2009

I made one substitution: I used 5 cups of vegetable stock and 1 cup of whole milk. I use an immersion blender until the consistency was creamy but not thick. This is a great soup with biscuits or croutons sprinkled on top. Cheap if you grow your own squalsh. Filling and reasonable calorie count as well.

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kayben September 26, 2009
Zucchini and Yellow Squash Soup