Tea Room Yellow Squash Soup

Immerse yourself in the comforting elegance of Tea Room Yellow Squash Soup, a velvety blend of seasonal yellow squash, sautéed onion, and garlic, gently simmered in a flavorful broth and finished with a touch of heavy cream. This easy squash soup recipe is perfect for showcasing the natural sweetness of yellow squash, balanced with a hint of nutmeg for subtle warmth. Ready in just 45 minutes, this creamy, gluten-free soup is ideal for lunch, dinner, or an elegant starter course. Garnish with fresh parsley or chives for a burst of color and herbal brightness, and savor this inviting, restaurant-worthy dish that’s simple enough to whip up at home. Perfect for cozy nights or formal tea gatherings, this yellow squash soup is the comforting, versatile bowl you've been craving!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium yellow squash
• 1 medium onion
• 2 cloves garlic
• 2 tablespoons unsalted butter
• 4 cups vegetable or chicken broth
• 0.5 cups heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon ground nutmeg
• 2 tablespoons fresh parsley or chives (optional, for garnish)

Directions

Step 1

Wash and trim the ends of the yellow squash. Cut them into thin slices or small chunks for even cooking.

Step 2

Peel and roughly chop the onion. Mince the garlic cloves.

Step 3

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for 3-5 minutes until softened and fragrant.

Step 4

Add the yellow squash to the pot and stir to combine with the onions and garlic. Cook for 5 minutes, allowing the squash to soften slightly.

Step 5

Pour in the vegetable or chicken broth. Stir well and bring the mixture to a simmer over medium-high heat.

Step 6

Reduce the heat to low, cover the pot, and let the soup simmer gently for 15 minutes until the squash is very tender.

Step 7

Remove the pot from the heat and allow the soup to cool slightly. Use an immersion blender to puree the soup until smooth (or carefully transfer it in batches to a blender and blend until smooth).

Step 8

Return the pureed soup to the pot and stir in the heavy cream. Season with salt, black pepper, and ground nutmeg. Adjust the seasoning as needed to taste.

Step 9

Heat the soup gently over low heat, stirring occasionally, until warmed through (do not boil).

Step 10

Ladle the soup into bowls, garnish with fresh parsley or chives if desired, and serve warm.

Nutrition Facts

Serving size	2047.9 grams (2047.9g)

Amount per serving	% Daily Value*
Calories	694

Total Fat 44.70g	57%
Saturated Fat 25.30g	127%
Polyunsaturated Fat 0.70g
Cholesterol 120mg	40%
Sodium 5864mg	255%
Total Carbohydrate 53.60g	19%
Dietary Fiber 10.80g	39%
Total Sugars 32.30g
Protein 16.80g	34%

Vitamin D 0IU	0%
Calcium 263mg	20%
Iron 5mg	28%
Potassium 2287mg	49%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 9.8%

Carbs: 31.3%