Zucchini and Yellow Squash Soup

READY IN: 1hr 5mins
Recipe by Leslie in Texas

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!

Top Review by Kristi H.

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

Ingredients Nutrition

Directions

  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.

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