One-Pot Wonders
Tarragon Lemon Summer Squash Soup
Popular on Food52
66 Reviews
Sweetkarma
April 5, 2022
I also added coconut milk as another reviewer mentioned and it was delicious! Next time I will add fresh corn. I think the dish would benefit from a little natural sweetness that corn can bring.
BarnOwlBaker
September 21, 2019
I first made this soup a few years back and now I make it every summer when our summer squash is ready to harvest! Have made it 4 times, so far, this summer/fall, using all of our garden ingredients, and a friend’s tarragon. I make it as written and sometimes add fresh corn if I have it. I think the delicate flavors of tarragon and fresh lemon juice are perfect with the summer squash! You can add more squash than recipe calls for if you have more to use up, as it purées into the broth making the soup creamy. I always reserve some of the sautéed veggies and add back to the finished soup; I have chives so I’ve always used that for a garnish, but think I might need to branch out a bit! Thank you for a delightful summer mainstay.
Annie
July 24, 2018
I made this soup as an entree and added fresh sweet corn off the husk to it along with 3 summer squash. I also used a white onion instead because thats how all my grandmas make squash here in Arkansas. Squash and corn are abundant right now --- I will definitely enjoy making this again! Thank you for the wonderful recipe and inspiration!
Alison
July 11, 2018
I really liked this soup. Used homemade chicken stock and coconut milk to keep it dairy free. It's great.
Emily T.
July 21, 2017
Such a great summer soup! And versatile! I used the following replacements: homemade vegan butter, a whole white onion in place of the two green onions, homemade veg broth for the animal broth, and rice milk in place of the animal milk. I also added a med/large potato along with the squash and onions, and at the end pureed almost completely. Such great, fresh flavors. Thanks for the recipe.
anotherfoodieblogger
August 12, 2017
Thank you so much for the great comment! Your take sounds wonderful.
Futotta N.
March 11, 2016
I'm completely blown away by this soup. I picked up some reduced price fresh tarragon just to try using it for once, but I don't usually like aniseed and similar tastes. But this soup is s.p.e.c.t.a.c.u.l.a.r! One of the best I've ever tasted, and I'm a big soup fan. Thank you so much for this recipe!
anotherfoodieblogger
March 11, 2016
Wow, thank you so much for the generous compliment!!! How very kind of you to let me know! :)
David
May 20, 2015
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.
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.
anotherfoodieblogger
September 29, 2015
Hi David,. somehow I missed your comment from many months ago. I think this is great feedback, thank you. We have a family of three of light eaters, I appreciate your comments!
Laura H.
May 13, 2015
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.
Donna B.
August 26, 2014
The soup is fantastic. How many calories is in it?
anotherfoodieblogger
August 26, 2014
Hi Donna, thank you for your nice comment. I am afraid I do not have the calorie count for this dish, sorry!
cuceesprouts
August 7, 2014
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/2014/08/tarragon-lemon-summer-squash-soup/
Here is my version of this recipe
http://cuceesprouts.com/2014/08/tarragon-lemon-summer-squash-soup/
anotherfoodieblogger
August 7, 2014
Greek yogurt would be a lovely addition! And I also like that you added zucchini to your adaptation. Thank you for your comment!
Helen
July 29, 2014
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!
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!
anotherfoodieblogger
August 6, 2014
Thank you Helen for all your comments and suggestions! All very tasty-sounding!
Helen
July 29, 2014
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.
Helen
July 29, 2014
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.
Christine
July 23, 2014
Do you think it would freeze well? I am getting a LOT of summer squash coming in now in the garden.
anotherfoodieblogger
July 23, 2014
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!
shoestringmama
July 22, 2014
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!
anotherfoodieblogger
July 23, 2014
Thank you shoestringmama for the nice compliment! I hear omitting the dairy works out just fine.
Kathleen
July 17, 2014
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:)
anotherfoodieblogger
August 6, 2014
Oops somehow I missed your very nice comment awhile back. I am very glad you enjoyed this soup!
ruby L.
July 8, 2014
i live in Texas where warm soups this time of year don't fly well.....think this would work well as a chilled soup?
anotherfoodieblogger
July 8, 2014
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.
acecil
July 7, 2014
I made a double recipe and it was delicious. Definitely needs a little thickening, I didn't have any potato so used some white beans and blended them with the soup. This is going to be keeper for sure!!
lemons
July 6, 2014
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.
anotherfoodieblogger
July 7, 2014
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!
jamesbwhite
July 5, 2014
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.
JadeTree
June 30, 2014
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!
anotherfoodieblogger
July 7, 2014
Thank you for your nice comments! I'm sure you'll start seeing plenty of squash and herbs real soon.
Food O.
June 29, 2014
What do you. Think about using skim milk? Or a non creamy substitute because I cannot have cream or whole milk.
anotherfoodieblogger
July 7, 2014
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.
Leslie B.
July 13, 2014
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.
Nell
June 28, 2014
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.
anotherfoodieblogger
July 7, 2014
I love the idea of adding a swirl of chili oil! Thank you for your comments and suggestions.
infinitezest
September 9, 2013
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!
anotherfoodieblogger
September 9, 2013
Yes, tomato sandwiches would be excellent with this, thank you!
Regine
August 25, 2013
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.
anotherfoodieblogger
September 9, 2013
Hi Regina, thank you for your nice comments and suggestions for improving the taste!
Regine
August 25, 2013
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.
TessaVA
August 3, 2013
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!
anotherfoodieblogger
August 4, 2013
Yes, the garnishes are optional but tailoring it to your personal taste certainly helps. Thank you for your review TessaVA! I appreciate it.
sfefyfas
August 3, 2013
I'm pleased that the food52 reviewer tried this soup as both hot and cold.
So, did you have a preference ?
So, did you have a preference ?
anotherfoodieblogger
August 4, 2013
I have not heard one way or another stefyfas. I have not tried it cold myself. But thank you for the comment!
LittleKi
July 19, 2013
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!
anotherfoodieblogger
July 19, 2013
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!
mainesoul
July 1, 2013
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.
anotherfoodieblogger
July 1, 2013
Oh I am so grateful this soup could help your friend in need. Thank you mainesoul.
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