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Summer Squash Soup

The following recipe and photography were provided by our partner, Chef Billy Parisi.

Soup and summer go hand-in-hand, especially when the star ingredient is fresh, Midwest grown yellow squash.

Blended to creamy perfection with a bounty of good-for-you veggies, the color and flavor of this simple soup are as bright as the summer sun.

Summer Squash Soup
Summer Squash Soup
Cook time:
35min
Prep time:
10min
Total time:
45min

Servings:
8

Ingredients

  • ¼ cup of olive oil
  • 1 small yellow onion, peeled and diced
  • 2 garlic cloves, finely minced
  • 3 stalks of celery, medium diced
  • ½ cup all-purpose flour
  • 5 medium-size yellow squash, roughly chopped
  • 64 oz. vegetable stock
  • 1 cup heavy whipping cream
  • Salt and ground white pepper, to taste
  • Sour cream, for garnish
  • Croutons, for garnish
  • Fresh thyme, for garnish

Instructions

  1. Add the olive oil to a large pot over medium heat and cook the onions for 10-12 minutes or until lightly browned and tender.
  2. Stir in the garlic and celery and cook for another 2-3 minutes.
  3. Add the flour and stir until it is mixed in.
  4. Add the squash and vegetable stock and bring to a boil. Cook for 15 minutes or until the squash is tender and the vegetable stock has thickened.
  5. Using a hand blender or standard blender, blend the mixture until smooth.
  6. Finish by mixing in the heavy cream, salt and pepper.
  7. Add optional garnishes such as sour cream, croutons and fresh thyme.

Summer Squash Soup

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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