Summer Squash Soup

By Rebecca Fallihee | Eggplant + Olive
September 12, 2011
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Author Notes: Originally a use for the surplus of zucchini growing in our garden, I've adapted this to use yellow summer squash. Either way is great--but I find the yellow squash makes for a slightly sweeter soup.

Use now to finish up those summer squash that may be growing in excess!
Rebecca Fallihee | Eggplant + Olive

Serves: 2

  • 3 cups yellow summer squash, diced
  • 1/2 cup chicken stock or water
  • 1 small onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/2 cup chicken stock or water
  • 1/2-1 cups plain yogurt
  • dashes black pepper to taste
  • handfuls shredded cheddar cheese, optional
  1. Simmer squash and onion in broth until tender. Then process in a blender until smooth.
  2. Melt butter in large pan. Stir in 2 T. flour. Add remaining 1/2 cup chicken broth, yogurt, and black pepper to taste. When well blended, add squash mixture. Heat carefully.
  3. Serve hot with shredded cheese on top, if desired.

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