Creamy Yellow Squash Soup

This silky smooth summer squash soup is loaded with fresh yellow squash, creamy potatoes, and the warm flavors of Summer. This easy Yellow Squash Soup is a great way to use extra squash from your garden or seasonal squash from your local store.

Course Soup

Cuisine American

Keyword Creamy Yellow Squash Soup

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 127kcal

Ingredients

1 tablespoon butter, unsalted
2 medium yellow squash
1 medium onion
1 medium russet potato
3 cloves garlic
3 1/2 cup vegetable broth
1/2 cup buttermilk
1 teaspoon salt more to taste
1/2 teaspoon fresh ground pepper more to taste

Toppings

2 tablespoon chives, fresh, chopped

Instructions

Peel and cut up your yellow squash, potatoes, and onions. Mince garlic.
Melt butter in a stockpot over medium heat. Add onion, garlic, squash; cook, stirring often, until vegetables begin to soften, about 5 minutes. Add 3 cups of the broth and bring to a boil.
Meanwhile, place potato on a covered plate or bowl and microwave for 4-5 minutes. Add to your pot. Reduce the heat and simmer, stirring occasionally until all the vegetables are soft; 10-15 minutes.
Let cool slightly. Transfer to a blender and puree until smooth. Pour through a fine sieve into a large pot (optional)
Place pan over medium-low heat. Stir in remaining 1/2 cup broth; while stirring, slowly pour in buttermilk. Heat until warm, about 5 minutes.
Serve with fresh herbs.

Nutrition