adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creamy Summer Squash Soup
Creamy Summer Squash Soup
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Creamy summer squash soup with yellow squash, zucchini, and a zesty hint of lemon for a refreshing twist.
Ingredients:
  • 6 small yellow summer squash, trimmed and coarsely chopped
  • 1 large zucchini, trimmed and coarsely chopped
  • 2 cups vegetable stock
  • 1 cup half-and-half cream
  • 2 tablespoons chopped fresh tarragon
  • 1 cup shredded Cheddar cheese
  • ground white pepper to taste
  • coarse sea salt to taste
  • 2 tablespoons lemon juice, or more to taste
  • 1 teaspoon chopped fresh tarragon
Instructions:
  • In a large soup pot, combine summer squash, zucchini, vegetable stock, half-and-half, and tarragon. Bring to a boil, then simmer until vegetables are tender, about 10 minutes.
  • Blend the soup in batches until nearly smooth, being careful not to overfill the blender pitcher. Use a folded kitchen towel to secure the blender lid and start with a few quick pulses before pureeing the soup. For a faster option, use a stick blender to puree the soup directly in the cooking pot.
  • Add the Cheddar cheese to the hot soup to melt and mix well. Stir in the lemon juice and finish by sprinkling tarragon on top before serving.

Similar Recipes