Yellow Squash Soup
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Yellow Squash Soup
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This yellow squash soup recipe is creamy and thick, yet light and loaded with nutrients. It's easy to make in one pot with wholesome, simple ingredients and is perfect for a quick and healthy lunch, or a light dinner, or you can serve it as a starter to any main meal!
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Ingredients
- 2 tablespoons olive oil
- ½ cup yellow onion diced
- ½ cup carrot diced
- ½ cup celery diced
- ½ cup Yukon gold potatoes peeled and diced
- 2 ½ cups yellow squash diced
- 3 cloves garlic minced
- 1 teaspoon fresh thyme minced
- 4 cups vegetable broth
- ½ cup heavy cream
- 2 tablespoons butter
Instructions
- In a large pot, add the olive oil and allow it to heat over medium heat until warm.
- Add the diced onion, carrot, celery, potato, and squash and cook the for 7-9 minutes until they are tender and just beginning to brown.
- Then add the minced garlic and thyme and cook for an additional minute until fragrant.
- Pour in the vegetable broth and, using a wooden spoon, stir gently scraping any bits from the bottom of the pan.
- Bring the soup to a boil and cook it for 12-15 minutes until the potatoes are tender.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can use a blender or food processor to puree it in batches. Be careful as the soup will be hot.
- Then add in the heavy cream and butter and stir until the butter has melted.
- Season with salt and pepper to taste.
- Garnish with roasted yellow squash, fresh thyme, or fresh basi
Notes
- Use canola oil or vegetable oil to saute the veggies.
- Drizzle of creme fraiche or olive oil on top.
- Potatoes help to thicken the soup. Use any favorite peeled potatoes such as white potatoes or red potatoes too.
- Use chicken stock if you'd like.
- Use half and half, whole milk, or coconut milk.
Nutrition Information
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Serving
1serving
Calories
279kcal
(14%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
49mg
(16%)
Sodium
1019mg
(42%)
Potassium
465mg
(13%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
4009IU
(80%)
Vitamin C
22mg
(24%)
Calcium
57mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 279kcal | 14% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 1019mg | 42% |
| Potassium | 465mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4009IU | 80% |
| Vitamin C | 22mg | 24% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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