Nutrition Facts for Yellow summer squash soup

Yellow Summer Squash Soup

Bright, velvety, and delightfully fresh, Yellow Summer Squash Soup is the perfect seasonal dish to celebrate the golden bounty of summer. This creamy soup combines tender yellow summer squash, aromatic onion and garlic, and a touch of fresh thyme for a subtly herbaceous depth of flavor. Blended to a silky smooth consistency, it’s finished with heavy cream for richness and a splash of lemon juice to balance the sweetness of the squash with a hint of citrus. Ready in just 40 minutes, this easy-to-make soup is both nourishing and elegant, ideal for a light lunch or dinner. Garnish with fresh parsley for a burst of freshness and serve alongside crusty bread for a comforting, complete meal. Perfect for summer entertaining and packed with nutrients, this soup is a celebration of simple, seasonal ingredients.

Nutriscore Rating: 71/100
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Image of Yellow Summer Squash Soup
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Servings: 4

Ingredients

  • 4 medium yellow summer squash
  • 1 medium yellow onion
  • 2 large garlic cloves
  • 2 tablespoons olive oil
  • 4 cups low-sodium chicken or vegetable broth
  • 0.5 cup heavy cream
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 2 tablespoons fresh parsley
  • 1 tablespoon lemon juice

Directions

Step 1

Wash the yellow summer squash thoroughly and slice into thin rounds. Set aside.

Step 2

Peel and dice the yellow onion. Mince the garlic cloves.

Step 3

In a large soup pot, heat the olive oil over medium heat.

Step 4

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until soft and translucent.

Step 5

Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Step 6

Add the sliced yellow summer squash to the pot and stir well to combine with the onions and garlic. Cook for 5 minutes, stirring occasionally, until the squash begins to soften.

Step 7

Pour in the chicken or vegetable broth and add the fresh thyme, salt, and black pepper. Stir to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the squash is very tender.

Step 9

Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.

Step 10

Return the pureed soup to low heat and stir in the heavy cream. Heat gently, but do not let it boil.

Step 11

Add the lemon juice and adjust the seasoning with additional salt and black pepper if needed.

Step 12

Serve the soup hot, garnished with freshly chopped parsley. Pair with crusty bread for a satisfying meal.

Nutrition Facts

Serving size 2060.2 grams (2060.2g)
Amount per serving % Daily Value*
Calories 936
Total Fat 72.40g 93%
Saturated Fat 29.20g 146%
Polyunsaturated Fat 3.30g
Cholesterol 120mg 40%
Sodium 2988mg 130%
Total Carbohydrate 51.80g 19%
Dietary Fiber 10.90g 39%
Total Sugars 28.20g
Protein 14.50g 29%
Vitamin D 0IU 0%
Calcium 270mg 21%
Iron 5mg 29%
Potassium 2280mg 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: 71.1%
Protein: 6.3%
Carbs: 22.6%