Creamy Yellow Squash Soup (GPT) - Use up the summer squash

 

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

1. Cook onion in butter until soft (about 5–7 minutes).
2. Add garlic for 30 seconds.
3. Add squash, potato, broth, thyme, 1 tsp salt, and pepper.
4. Simmer 20 minutes until everything is very tender.
5. Blend until completely smooth with an immersion blender or countertop blender.
6. Stir in cream and Parmesan, if using.
7. 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.