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Yellow Squash Soup
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!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
servings
Calories:
279 kcal
Course:
Soup, Dinner
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- ½ cup yellow onion diced
- ½ cup carrot diced
- ½ cup celery diced
- ½ cup potato peeled and diced, Yukon gold variety
- 2 ½ cups yellow squash diced
- 3 cloves garlic minced
- 1 teaspoon thyme minced, fresh
- 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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 279
% 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.