Creamy Yellow Squash Soup
Serves 4–6
Ingredients
- 2 Tbsp butter or olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 pounds yellow squash, sliced (about 5–6 medium squash)
- 1 medium potato, peeled and diced (for body)
- 4 cups chicken or vegetable broth
- ½ tsp dried thyme
- Salt and pepper
- ½ cup heavy cream or half-and-half
- Optional: ¼ cup grated Parmesan
- Optional garnish: chives, croutons
Instructions
- Cook onion in butter until soft (about 5–7 minutes).
- Add garlic for 30 seconds.
- Add squash, potato, broth, thyme, 1 tsp salt, and pepper.
- Simmer 20 minutes until everything is very tender.
- Blend until completely smooth with an immersion blender or countertop blender.
- Stir in cream and Parmesan, if using.
- Taste and adjust seasoning. If it's too thick, add more broth.
Serve with crusty bread or grilled cheese.
Variations
- Add a handful of fresh basil before blending.
- Stir in shredded cheddar instead of Parmesan.
- Finish with a squeeze of lemon for a brighter summer flavor.
