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Yellow Squash Soup

Yellow Squash Soup

Name: Yellow Squash Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Unsalted butter 3 tbsp; Sweet onions ½ cup; Garlic 2 cloves; Yellow squash 4; Dried thyme ½ tsp; Ground nutmeg ¼ tsp; Kosher Salt ¼ tsp; Chicken broth 2 cups; Heavy cream 2 tbsp; Black pepper; Croutons

Creamy and Delicious

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30m
Serves 4
Easy
(1)

Ingredients

	3 tbsp Unsalted butter
	½ cup Sweet onions chopped
	2 cloves Garlic chopped
	4 Yellow squash medium, ends removed, chopped
	½ tsp Dried thyme
	¼ tsp Ground nutmeg
	¼ tsp Kosher Salt
	2 cups Chicken broth or vegetable
	2 tbsp Heavy cream
	Black pepper freshly ground, to taste
	For serving:
	Croutons garlic croutons, optional

Nutritional information

148

Calories

12g

Fat

Carbohydrates

Protein

33mg

Cholesterol

585mg

Sodium

Cuisine:

American Recipes

Ingredients

3 tbsp Unsalted butter
½ cup Sweet onions
chopped
2 cloves Garlic
chopped
4 Yellow squash
medium, ends removed, chopped
½ tsp Dried thyme
¼ tsp Ground nutmeg
¼ tsp Kosher Salt
2 cups Chicken broth
or vegetable
2 tbsp Heavy cream
Black pepper
freshly ground, to taste
For serving:
Croutons
garlic croutons, optional

Yellow Squash Soup

This Yellow Squash Soup is my ultimate go-to easy-breezy summer soup recipe. This delicious creamy soup is flavored with thyme, garlic, and nutmeg. Besides, you don’t need loads of cream to make this soup creamy and silky. While I do include cream in this recipe, the amount is very modest. Just two tablespoons! It is enough to carry the flavor without turning a light dish into a calorie bomb. Each bowl of this scrumptious goodness contains only 150 calories.

Serve this flavorful soup as an appetizer, lunch, or light dinner. Top the soup with garlic croutons if you wish, a few thyme leaves, and a grind or two of fresh black pepper and your soup is ready to devour.

To make the Yellow Squash Soup, you will need the following ingredients:

Steps to make Yellow Squash Soup

1	Sauté onions and garlic	6
In a large pot over medium heat, melt 3 tablespoons unsalted butter. Add ½ a cup chopped sweet onion along with 2 chopped cloves garlic and sauté until onions are soft, about 5 minutes.
2	Add squash, thyme, nutmeg, and salt	10
Add chopped yellow squash, ½ a teaspoon dried thyme, ¼ a teaspoon ground nutmeg, and ¼ a teaspoon kosher salt and cook, stirring occasionally, for 10 minutes.
3	Add broth	2
Add in 2 cups chicken or vegetable broth and, increasing the heat to medium-high, bring to a boil.
4	Cook	10
Cook for 10 minutes until the squash is soft.
5	Transfer to blender	1
Remove the soup from the heat and transfer to a blender or food processor.
6	Blend	1
Blend until smooth and silky.
7	Serve
To serve, add in heavy cream and season with salt and black pepper to taste. Top with garlic croutons if you wish and enjoy!

This light Yellow Squash Soup is low in calories and full of flavor! Give this recipe a try soon, and please leave a comment below to let us know what you think.

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.