Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes Summer Squash Soup 4.8 (48) 41 Reviews 20 Photos This summer squash soup is easy and delicious served hot or cold. I like to freeze leftovers to enjoy the flavor of summer on a dull day! Submitted by jsquilts Updated on November 16, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 20 20 20 20 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings 2 tablespoons butter 2 onions, chopped 5 cups chicken or vegetable broth 2 potatoes, peeled and chopped 2 carrots, peeled and thinly sliced 8 cups chopped yellow summer squash 2 tablespoons chopped fresh basil salt and ground black pepper to taste Directions Melt butter in a heavy pot over medium heat. Add onions: cook and stir until softened, about 5 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add summer squash and simmer until all vegetables are tender, about 15 minutes. Combine soup, basil, salt, and pepper into a blender or food processor, no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Purée in batches until desired consistency is reached. Cook’s Note Substitute about 3/4 teaspoon dried basil for fresh basil, if desired. If using dried basil, add to soup when adding potatoes. Save Print I Made It 113 home cooks made it! Nutrition Facts (per serving) 166 Calories 5g Fat 28g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 166 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 13% Cholesterol 14mg 5% Sodium 891mg 39% Total Carbohydrate 28g 10% Dietary Fiber 5g 19% Total Sugars 8g Protein 5g 11% Vitamin C 49mg 55% Calcium 60mg 5% Iron 1mg 8% Potassium 911mg 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.