This Squash Chowder Soup is hard to define. It’s too thin to be a heavy calorie-laden chowder. Too thick and silky smooth to be considered a soup like my Bacon Tomato Soup. It’s kind of the best of both a heavy, comforting chowder and a warm, smooth, and delicate soup.
Honestly, no one cares because the delicious, lower-calorie, indulgent, savory taste will only make your remember how good it is!
This squash yumminess is light but with a lot of substance to it. It is perfect for a light summer meal and it’s really great cold like a vichyssoise.
It tastes like my Aunt Edna’s cheesy, buttery drenched squash casserole but without all the usual fat and carbs.
SQUASH SOUP CHOWDER HAS 2 WEIGHT WATCHER POINTS
I calculated 2 Weight Watchers Freestyle points for every bowl full. If you want to switch out the 2% Velveeta with real solid cheese like a cheddar and omit the corn then it would be Keto and low carb.
This Squash Chowder is so versatile you can adjust it to any eating plan you’re following.
All the ingredients plus Garlic![/caption]
SQUASH SOUP INGREDIENTS
- Yellow Summer Squash…local farm fresh from our Cherry Street Farmer’s Market!
- Yellow Onion
- Garlic…of course!
- Olive Oil
- Cajun Seasoning…of course!
- Chicken Broth
- Corn Kernels, fresh, frozen or canned
- Garlic Salt & Pepper
- Fresh Thyme…from by backyard garden!
- Fresh Dill…from my backyard garden!
HOW DO YOU MAKE SQUASH SOUP
First you need everything in the pic above that is not Xed out:) Plus garlic! Not sure why I left fresh garlic out because I use it in EVERYTHING! The squash is from our local farmers market and it was so goooood in this! I can truly tell a difference when something has been picked in the last 2 days instead of the last 2 weeks, it’s sweeter, has a brighter flavor and has retained more of it’s vitamins than the store bought stuff. Okay, that’s my spiel on why you should support your local farmers…their stuff is just better, no doubt!
STEP ONE: Chop it all up, saute the squash, onion, and garlic with 1 tsp of olive oil and cook until onions are translucent. Add fresh thyme (or dried), creole seasoning, and ground pepper until all mixed together.
STEP TWO: Pour the chicken broth in and add 1 cup frozen corn. Bring to a boil over medium heat.
STEP THREE: Turn the heat down and add cubed up Velveeta along with 1/2 tsp of garlic salt. Stir the pot all together until cheese melts and is combined well with the broth to make a kind of yellowish looking silky broth.
STEP FOUR: Get that immersion blender and blender chunky soup leaving a few small solid pieces of veggies.
SIDE NOTE: If you don’t have an immersion blender then get one! They are not that expensive and it saves so much time. Plus it won’t explode when you’re trying to blend it hot. Believe me, I’ve done that and it’s not pretty! You won’t know how you survived without it!
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Fresh Dill, Cilantro, Basil is perfect as a fresh addition to the Squash Chowder Soup.
Add some fresh dill or cilantro and a few croutons for a full meal taste.
This Squash Chowder Soup takes 15 mins to put together and serve it with a Fresh Herbed Muffin Pizza (4 points) for a filling lunch or dinner.And did I mention it’s really good cold too!
Make it a heavier soup and add some protein. Fresh seafood such as crab, salmon, shrimp or all three would be awesome!
Store bought rotisserie chicken or heated up frozen meatballs would be really easy and quick.
Try a few jalapenos-fresh, sauted or crispy fried!
Throw some diced potatoes, celery and carrots and make it totally veggie!
Make a double batch and save it for after an after school snack.
Serve it as an appetizer to a special meal like Easter Dinner or Mother’s Day!
Offer some crusty french bread and a salad with it to make it a meal!
Give me a shout and let me know if you enjoyed this recipe…I’d love to hear from you!!
Summer Squash Chowder Soup
- 4 medium summer yellow squash sliced
- 3 cloves garlic smashed and chopped
- 1 med yellow onion chopped
- 1 tsp olive oil + spray oil
- 4 cups chicken broth
- 1 tsp creole seasoning
- 1/2 tsp garlic salt
- 1/2 tsp pepper
- 1 cup frozen corn
- 10 oz 2% Velveeta cheese
- 3 sprigs fresh thyme stems discarded
- fresh dill
- Slice and chop the squash, garlic, onion. Spray oil into large stock pot and then add olive oil. Add chopped veggies and saute until translucent. Add fresh thyme, seasonings and stir until well combined.
- Pour broth into pot and bring to a boil. Add corn and boil until veggies are tender and can easily be cut with a spoon. Let cool slightly and add cubed Velveeta cheese. Stir until melted and combined.
- Serve with snipped fresh dill, croutons, shredded Parmesan cheese, or what ever you like! Great with Fresh Herbed Muffin Pizza
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