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Creamy Yellow Squash Soup
Sweet yellow crookneck squash, simmered until tender, forms the base of this incredibly rich bowl. You'll blend the mild vegetables with butter, half-and-half, and melted cheese spread to create a velvety texture that feels completely indulgent. It's a fantastic way to use up a summer squash harvest when you're craving something warm and savory. A pinch of baking soda keeps the dairy from separating, ensuring the broth stays perfectly smooth from the first spoonful to the last.
Equipment
- Stovetop
- Saucepan
- Blender
Ingredients
- 6 to 8 crookneck yellow squash, sliced
- 2 onions, chopped
- 1 t. garlic powder
- 1/2 c. butter
- 1/4 t. baking soda
- 16-oz. pkg. pasteurized process cheese spread, cubed
- 2 c. half-and-half
- salt to taste
Instructions
- 1Place the sliced crookneck yellow squash and chopped onions in a large saucepan and cover them with water. Cook over medium heat until the vegetables are tender when pierced with a fork, about 15 to 20 minutes. Drain away most of the liquid.
- 2Transfer the cooked squash and onions to a food processor or blender. Puree the mixture in batches until completely smooth, then return the pureed vegetables to the large saucepan.
- 3Stir the garlic powder, butter, baking soda, cubed process cheese spread, and half-and-half into the pureed mixture. The baking soda helps prevent the dairy from curdling when heated. Season with salt to your preference.
- 4Warm the soup over medium-low heat, stirring frequently, until the butter and cheese melt completely. Ladle the hot soup into bowls.
Notes
- Serving: Blend 8 ounces of softened cream cheese with 1/4 cup apricot preserves to spread on warm quick bread alongside the soup.
- Equipment: An immersion blender works great here if you don't want to transfer hot liquids to a food processor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently on the stove over low heat so the dairy doesn't separate.
Recipe Details
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