Tarragon Lemon Summer Squash Soup

By • June 25, 2013 • 38 Comments



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. 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 squash, sliced and quartered
  • 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.
  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.

Comments (38) Questions (0)

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4 days 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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14 days 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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14 days 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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14 days ago anotherfoodieblogger

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

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16 days 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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15 days 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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15 days ago anotherfoodieblogger

OK I edited the recipe, thank you.

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17 days 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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15 days ago anotherfoodieblogger

Thank you! Greek yogurt sounds like a great addition.

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21 days 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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15 days 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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22 days 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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15 days 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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9 days 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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23 days 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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15 days ago anotherfoodieblogger

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

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11 months 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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11 months ago anotherfoodieblogger

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

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11 months 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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11 months ago anotherfoodieblogger

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

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11 months 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.

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11 months ago Tammy H

'large yellow squash', so butternut squash?

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11 months ago mainesoul

Not butternut - the squash you want is sometimes called summer squash or yellow zucchini.

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12 months ago TessaVA

I thought the soup was missing something until I added the garnish of grated Parmesan. It added the missing element, so I added 1/3 cup of it and the flavor was terrific!

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12 months ago anotherfoodieblogger

Yes, the garnishes are optional but tailoring it to your personal taste certainly helps. Thank you for your review TessaVA! I appreciate it.

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12 months ago sfefyfas

I'm pleased that the food52 reviewer tried this soup as both hot and cold.

So, did you have a preference ?

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12 months ago anotherfoodieblogger

I have not heard one way or another stefyfas. I have not tried it cold myself. But thank you for the comment!

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12 months ago dymnyno

Simple and delicious!

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12 months ago anotherfoodieblogger

Thank you dymnyno! I'm glad you enjoyed it.

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about 1 year ago LittleKi

I made this tonight. Wonderful, delicate flavors. I might up the veggie to broth recipe in the future just as I, personally, like a bit more heft to even my summer soups, but that's an editorial decision. The recipe is great as is!

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about 1 year ago anotherfoodieblogger

Absolutely LittleKi, I do feel it's our personal preference to adapt any recipe to our liking. That's pretty much my modus operandi when cooking. Thank you for trying it out and for your nice comment!

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about 1 year ago QueenSashy

I love everything about this dish. Congrats on the CP!

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about 1 year ago anotherfoodieblogger

Thank you QueenSashy for your kind comment.

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about 1 year ago mainesoul

I made this for a friend who had just come out of the hospital and had to eat very lightly. He requested soup. I made this and it was beautiful, cheerful and very tasty.

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about 1 year ago anotherfoodieblogger

Oh I am so grateful this soup could help your friend in need. Thank you mainesoul.

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about 1 year ago aargersi

Abbie is a trusted source on General Cooking.

What a perfect summer soup!!!

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about 1 year ago anotherfoodieblogger

Why thank you Abbie!