Yellow Squash Soup


  • 3 lbs yellow squash, thinly sliced
  • 4 tbs butter
  • 2 tbs canola oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 3 cups chicken stock
  • 1 cup cream
  • kosher salt to taste
  • White pepper to taste
  • 3 sprigs of fresh thyme, chopped
A bright and delicious creamy soup.

  • Saute the onion and garlic in butter and oil until soft. About 5 minutes.
  • Add the squash and saute for another 5 minutes.
  • Add the stock cover and cook for 10 minutes.
  • Add mixture to a food processor or blender and puree until smooth. You may have to do it in several batches
  • Return mixture to the pot and add the cream. Stir constantly
  • Add the salt and white pepper.
  • Add the thyme.
  • Taste for seasoning.
  • Soup may be served hot or cold.

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