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Summer Squash Chowder Soup

Summer squash, onions, garlic, fresh herbs, broth and cheese! Healthy and yummy for a hot summer lunch!
Course lunch, Main Course, Side Dish, Snack, Soup
Cuisine American
Keyword low cal, low carb, soup, squash
Prep Time 15 minutes
Cook Time 30 minutes
Servings 10
Calories 125kcal


  • 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