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:
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.
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.
Add in 2 cups chicken or vegetable broth and, increasing the heat to medium-high, bring to a boil.
Cook for 10 minutes until the squash is soft.
Remove the soup from the heat and transfer to a blender or food processor.
Blend until smooth and silky.
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.
