Directions. In a large saucepan, saute onions and leek in oil until tender. Add garlic; cook 1 minute longer. Add squash; saute 5 minutes. Stir in the broth, thyme and salt. Bring to a boil. Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan.
Creamy Yellow Squash Soup. Creamy, full of flavor and super delicious! It is freezer-friendly, too! Serve this with some yummy homemade bread.
Directions. Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full.
Directions. Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Combine soup, basil, salt, and pepper into a blender or food processor no more than half full.
Pureed summer squash makes a delicious base for this summery squash and corn soup. Start your meal with the soup or enjoy it as a light lunch. Fresh thyme .
Make and share this Yellow Summer Squash Soup recipe from Genius Kitchen.
2 tablespoons olive oil; 1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped; 1 large onion, chopped; 6 cups Summer Vegetable Stock; 1/2 .