Tarragon Lemon Summer Squash Soup

By • June 25, 2013 54 Comments

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Author Notes: I planted some herb pots last summer for the first time, and here's a light and fresh summer soup I made from my first crop. Tarragon and lemon pair perfectly with yellow squash, and some fresh-snipped chives round this out. You can serve this hot or cold and omit the dairy, if you wish. It's really a perfect summer soup!anotherfoodieblogger

Food52 Review: How could you not make this soup? The recipe is straightforward, the ingredients simple and seasonal, and the color so lovely! It doesn't take long to make a quart of soup (which I tried both hot and cold), and it's a a very pleasant way to enjoy summer's harvest. Try blending in a medium potato, cooked, if you prefer a thicker soup.susan g

Serves 4

  • 1 large yellow summer squash, sliced and quartered, or chopped if preferred
  • 2 green onions (scallions), light green and white parts, chopped
  • 1/2 medium onion, chopped
  • 1 tablespoon butter
  • 1/2 tablespoon olive oil
  • 1 tablespoon fresh tarragon leaves, chopped
  • 1 garlic clove, finely minced
  • Ground black pepper, to taste
  • 3 cups chicken broth, preferably homemade
  • Juice of 1/2 large lemon
  • 1/2 cup milk or cream
  • Tarragon, snipped chives, shredded Parmesan cheese, and croutons, for garnish (optional)
  1. In a soup pot, sauté the squash and onion in the butter and olive oil until onion is tender, about 7 to 10 minutes. Add the garlic in the last minute or so.
  2. Season with black pepper to taste, add the tarragon, then pour in the chicken broth and lemon juice and stir.
  3. Cover and bring to a simmer for about 10 to 15 minutes until the squash is tender all the way through.
  4. Remove from heat and add the milk or cream. (Optional)
  5. Purée about half the soup with whatever device you have, then return to pot.
  6. Serve immediately, and garnish with additional tarragon, chives, shredded Parmesan cheese, and croutons, if you like. Or, you may chill and serve it cold.
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Comments (54) Questions (0)

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2 months ago David

I would note that this only serves 4 if used as an appetizer soup - if intended to be the main course, it results in 2 generous servings, maybe 3.

I prepared it using Roasted Onion Cream instead of dairy, which worked really well, but do be careful on the amount of lemon if you're doing that, since both the cream and the soup itself call for lemon juice.

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3 months ago Laura Hipps

This soup is SOOO good! I made it without dairy and it's still so creamy (I pureed the entire pot). Totally recommend this as a way to make good use of all that summer squash.

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3 months ago anotherfoodieblogger

Thank you Laura, I am so glad you enjoyed it so much!

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11 months ago Donna Brinson

The soup is fantastic. How many calories is in it?

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11 months ago anotherfoodieblogger

Hi Donna, thank you for your nice comment. I am afraid I do not have the calorie count for this dish, sorry!

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12 months ago cuceesprouts

I have modified the recipe a bit. I replaced the milk with Greek yogurt that I add straight into the bowl

Here is my version of this recipe
http://cuceesprouts.com...

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12 months ago anotherfoodieblogger

Greek yogurt would be a lovely addition! And I also like that you added zucchini to your adaptation. Thank you for your comment!

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about 1 year ago Helen

i added some curry powder just now to give it more flavour and that certainly helped. i saw someone mention adding parmesan, but i think that might be weird now for me with the addition of curry powder. :)
i would personally also add more garlic and use a whole onion next time.
thanks for sharing! it makes a good base to add things to!

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12 months ago anotherfoodieblogger

Thank you Helen for all your comments and suggestions! All very tasty-sounding!

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about 1 year ago Helen

forgot to mention you definitely need to add salt if your stock isn't salty enough, and also, i used all olive oil instead of butter.

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about 1 year ago Helen

i made this today, substituting dill for the tarragon (and doubling the amount), and adding chives. i also didn't have green onion so used about half a large cooking onion which i softened before adding in the squash (i used green zucchini since they are growing in abundance in my garden right now!). the soup tastes okay and is definitely a summery soup due, but i didn't find it very exciting. maybe it will taste more exciting tomorrow when the flavours have more of a chance to blend.

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about 1 year ago Christine

Do you think it would freeze well? I am getting a LOT of summer squash coming in now in the garden.

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about 1 year ago anotherfoodieblogger

Yes, Christine. This soup freezes very well, with or without dairy. The only difference being that your squash may not end up being "chunky" if it breaks down in the reheat it, but that shouldn't matter to the taste. If you add dairy just don't let it boil. Thanks for the comment!

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about 1 year ago shoestringmama

So yummy ... thank you for sharing. I omitted the milk at the end and it was still very yummy. Can't wait to make again!

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about 1 year ago anotherfoodieblogger

Thank you shoestringmama for the nice compliment! I hear omitting the dairy works out just fine.

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about 1 year ago Kathleen

I've been getting yellow summer squash from my friends and CSA box's lately and have been trying to vary the recipes to keep it interesting. Tried this soup today and really liked it. I loved the subtle lemon flavor. I also added some turmeric and parmesan cheese along with a small potato. Served with a crostini topped with homemade garam masala butter, a sprinkle of parmesan and fresh tarragon. It's a nice, light soup - great as a starter to my meal. I also author a blog of restaurant reviews and do some recipe testing at www.delish-dish.com. Thanks for your post, I will visit again:)

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12 months ago anotherfoodieblogger

Oops somehow I missed your very nice comment awhile back. I am very glad you enjoyed this soup!

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about 1 year ago ruby le rouge

i live in Texas where warm soups this time of year don't fly well.....think this would work well as a chilled soup?

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about 1 year ago anotherfoodieblogger

Hi ruby, I do think this would work as a chilled soup given that milk is typically refrigerated. Instead of serving immediately, just place in the fridge until chilled.

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about 1 year ago anotherfoodieblogger

Thank you Anita! White beans would be a great thickener.

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about 1 year ago lemons

Am I missing something? Are you chopping or slicing the squash or just chunking it up? Peeled or not? Lemon (obviously) and tarragon both great faves so looking forward to this.

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about 1 year ago anotherfoodieblogger

I guess I am missing that step, huh? I didn't peel the squash before cooking it, but I did slice it. I hope you enjoy it!

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about 1 year ago anotherfoodieblogger

OK I edited the recipe, thank you.

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about 1 year ago jbw10003

Absolutely fantastic! Totally elevates the humble yellow squash. Packed full of flavor and the texture is perfect. I also added a few tablespoons of greek yogurt.

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about 1 year ago anotherfoodieblogger

Thank you! Greek yogurt sounds like a great addition.

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about 1 year ago JadeTree

This is a delightful soup! Perfect for when the CSA starts churning out squash and herbs! I got a giant bouquet of basil so I subbed that and it was delightful. I will be sure to try the tarragon when I have it fresh. Also, I had half and half and used that - delicious. Thank you!

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about 1 year ago anotherfoodieblogger

Thank you for your nice comments! I'm sure you'll start seeing plenty of squash and herbs real soon.

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about 1 year ago Food odyssea

What do you. Think about using skim milk? Or a non creamy substitute because I cannot have cream or whole milk.

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about 1 year ago anotherfoodieblogger

I am sorry for the late reply, I have been on vacation for a week with no internet. Yes, I believe skim milk would work just fine with this.

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about 1 year ago Leslie B

you could use some cashews. if you soak raw cashews overnight in water, then drain, and puree in a blender with fresh water, it makes a creamy substitute and adds some protein.

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about 1 year ago Nell

Delicious and easy summer soup. I made a few minor changes--I added in a half teaspoon of red curry paste after the garlic, added a small potato as suggested, and topped it with a little swirl of chili oil. Might try again with a little coconut milk instead of the cream. I forgot to add in the scallions so used as garnish instead--if they are meant to be sauted I would edit the copy to say onions plural...Definitely will make it again.

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about 1 year ago anotherfoodieblogger

I love the idea of adding a swirl of chili oil! Thank you for your comments and suggestions.

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almost 2 years ago infinitezest

I made this vegan using veg broth, vegan butter, and almond milk. I also didn't blend it due to lack of immersion blender at my boyfriend's apartment. It turned out wonderfully! I highly suggest sprinkling even more black pepper on top and serving it with open-faced heirloom tomato sandwiches!

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almost 2 years ago anotherfoodieblogger

Yes, tomato sandwiches would be excellent with this, thank you!

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almost 2 years ago Regine

Corrections to prior comments. Turmeric is good for you (antiinflamatory) and add a nice yellow color to food. A tiny dash of nutmeg might also be a nice addition. Anotherfoodieblogger, thanks for sharing this wonderful soup. Next time, I will double it.

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almost 2 years ago anotherfoodieblogger

Hi Regina, thank you for your nice comments and suggestions for improving the taste!

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almost 2 years ago Regine

Excellent. But it is a recipe that lends itself to additions to taste. I myself added more tarragon (2 instead of 1 tbsp), 2-4 more garlic cloves, and turmeric ( and add a nice yellow color). As someone else wrote, do add 1/3 cup + of parmesan cheese). A bit of nutmeg might be food too. Serving exactly for 4. I topped it with chopped scallions and served it with Indian Roti Paratha bread. Delicious. Also, come to think of it, a tiny bit of grated lemon zest might help "support" the reference to lemon in the recipe title. Thanks for this recipe; i will make it again and again.