Puree Of Yellow Squash Soup

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
A velvety, golden soup with bright herbal notes and a silky texture
Puree of Yellow Squash Soup recipe image

This creamy Puree of Yellow Squash Soup is a comforting bowl of gold, blending tender summer squash with aromatic herbs and a touch of white wine. The result is a silky, light broth that highlights the natural sweetness of the vegetables without being heavy. It’s an elegant yet simple dish, perfect for a cozy weeknight dinner or as a refreshing starter for a summer meal. The optional sautéed bell pepper topping adds a delightful crunch and fresh flavor contrast, making each spoonful interesting. Easy to prepare with pantry staples, this soup is a versatile favorite that brings warmth and simplicity to any table.

Puree of Yellow Squash Soup recipe image
Print Recipe

Puree Of Yellow Squash Soup

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 29.5

Description

This creamy Puree of Yellow Squash Soup is a comforting bowl of gold, blending tender summer squash with aromatic herbs and a touch of white wine. The result is a silky, light broth that highlights the natural sweetness of the vegetables without being heavy. It&# 226;ÂÂs an elegant yet simple dish, perfect for a cozy weeknight dinner or as a refreshing starter for a summer meal. The optional sautéed bell pepper topping adds a delightful crunch and fresh flavor contrast, making each spoonful interesting. Easy to prepare with pantry staples, this soup is a versatile favorite that brings warmth and simplicity to any table.

Ingredients

Directions

  1. Peel the yellow squash if the skin looks thick or tough, then cut into 1/4-inch slices.
  2. In a large saucepan or Dutch oven, melt butter (or use olive oil) over medium heat.
  3. Add chopped onion and sliced garlic; sauté until softened, about 5 minutes.
  4. Add squash slices, dried thyme, sage, basil, and salt.
  5. Stir to combine, cover, and cook for 10 minutes until squash begins to soften.
  6. Gradually sprinkle in flour, stirring constantly to avoid lumps.
  7. Cook and stir over low heat for 5 minutes to cook out the raw flour taste.
  8. Pour in dry white wine, stir briefly, then cover and simmer for 10 to 15 minutes.
  9. Remove from heat and let cool slightly until safe to blend.
  10. Transfer soup to a blender or food processor; add milk and blend until completely smooth.
  11. (Optional) Strain through a fine sieve for an extra silky texture.
  12. Return soup to the pot; season with freshly ground black pepper to taste.
  13. Reheat gently just before serving.
  14. For topping: Sauté thin strips of red bell pepper and minced garlic in oil until tender.
  15. Serve soup hot, topped with sautéed peppers and a sprinkle of minced chives.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 29.5kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.4mg1%
Total Carbohydrate 7.0g3%
Dietary Fiber 1.4g6%
Sugars 3.3g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: yellow squash, soup, puree, vegetarian, comfort food, herbs, thyme, sage, basil, white wine, blender, smooth, creamy, healthy, dinner, meal prep, easy, quick, vegan option, summer squash
Recipe Card powered by WP Delicious