Creamy Yellow Summer Squash Soup with Parmesan

A spoonful of creamy yellow summer squash soup over a bowl full of soup.

Creamy Yellow Summer Squash Soup with Parmesan

Creamy yellow summer squash soup with parmesan and a bright squeeze of lemon juice.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 28

Course dinner, lunch

Cuisine American

Servings

Calories 180 kcal

Ingredients

6 cups yellow summer squash chopped
3 cups chopped onion
4 cloves garlic minced
2 tbsp butter or olive oil
4 cups water or chicken broth or vegetable stock or chicken stock
1 tbsp garlic bouillon paste Better than Bouillon Garlic
4 oz garlic-chive cream cheese whipped or regular
1/2 lemon juice
1 cup parmesan shredded
2 tsp flour, regular or whole wheat or gluten-free
4 sprigs fresh thyme or 2 tsp of dried
sea salt & fresh ground pepper to taste
fresh chives snipped

Instructions

STEP ONE: Melt 2 tablespoons of butter or olive oil in the bottom of a large Dutch oven or large pot. Sauté onion and garlic until soft, about 5 minutes.
3 cups chopped onion, 2 tbsp butter, 4 cloves garlic
STEP TWO: Cut yellow squash into large chunks and add to the sauteed onions and garlic. Stir together for about 2 minutes.
6 cups yellow summer squash
STEP THREE: Add the water or broth, fresh thyme sprigs, and garlic bouillon. Boil on medium-high heat for about 15 minutes or until squash is soft. Note: If thyme sprigs are woody, scrap the leaves off and add to the soup.
4 cups water or chicken broth, 1 tbsp garlic bouillon paste, 4 sprigs fresh thyme
STEP FOUR: Reduce heat to a simmer, not boiling, and add cream cheese to the hot broth. Squeeze 1/2 of a lemon into the soup. Stir until the cream cheese is melted.
4 oz garlic-chive cream cheese, 1/2 lemon
STEP FIVE: Blend the parmesan cheese with 2 teaspoons of flour in a blender. Add the parmesan cheese-flour mixture to the hot liquids and blend with a handheld Immersion blender, stand-up blender, or food processor. Season with salt and pepper to taste. Reheat on medium-low heat for 10-15 minutes. Note: If using a stand-up blender or food processor make sure the soup is cooled. This avoids “hot mess” explosions! You might need to work in batches if you have a small blender
1 cup parmesan, 2 tsp flour, regular or whole wheat, sea salt & fresh ground pepper to taste
STEP SIX: Ladle into individual bowls and snip fresh chives.
fresh chives

Notes

Note: If thyme sprigs are woody, scrap the leaves off and add to the soup.

Note: If using a stand-up blender or food processor make sure the soup is cooled. This avoids “hot mess” explosions! You might need to work in batches if you have a small blender

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 6gProtein: 7gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 16mgSodium: 225mgPotassium: 253mgFiber: 1gSugar: 2gVitamin A: 380IUVitamin C: 19mgCalcium: 168mgIron: 1mg

Keyword lemon, light soup, low carb, parmesan cheese, yellow squash

Tried this recipe?Let us know how it was!