Are you ready to transform ordinary summer squash into a creamy, dreamy soup that will make your taste buds dance and your meal prep a breeze? This Freezer Meal Summer Squash Soup is not just another recipe—it's your secret weapon for quick, delicious, and nutritious meals that can be prepared ahead of time and enjoyed whenever hunger strikes. Whether you're a busy professional, a meal prep enthusiast, or simply someone who loves a comforting bowl of goodness, this recipe is about to become your new favorite culinary adventure!
Prep Time: 15 mins
Cook Time: 5 hrs
Total Time: 5 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups summer squash, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp thyme
Instructions
- Begin by preparing your ingredients. Wash the summer squash thoroughly, then cut off the ends and dice it into small, even pieces. Chop the onion finely and set aside.
- In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the diced summer squash to the pot with the onions. Stir well to combine and sauté for an additional 5 minutes, allowing the squash to soften slightly.
- Pour in the vegetable broth, making sure to scrape any bits off the bottom of the pot. This will add extra flavor to your soup. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and add the garlic powder, thyme, salt, and pepper to taste. Stir well to incorporate all the seasonings.
- Cover the pot and let the soup simmer on low heat for about 30 minutes, allowing the flavors to meld and the squash to become tender.
- After simmering, remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious as the soup will be hot.
- Once blended, return the soup to the pot (if using a countertop blender) and stir in the heavy cream. Heat the soup over low heat until warmed through, but do not let it boil.
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- If you plan to freeze the soup, let it cool completely before transferring it to freezer-safe containers. Leave some space at the top of the container to allow for expansion as the soup freezes.
- To reheat, thaw the soup in the refrigerator overnight. Then, heat it gently on the stove over low heat until warmed through, stirring occasionally.
Tips
- Choose Fresh Squash: Select firm, bright-colored summer squash for the best flavor and texture.
- Blending Technique: For the smoothest soup, use an immersion blender directly in the pot, or carefully transfer to a standard blender in batches.
- Freezing Hack: Always let the soup cool completely before freezing, and use freezer-safe containers with some headspace to prevent cracking.
- Flavor Boosters: Experiment with adding a pinch of nutmeg or a dash of white wine for extra depth of flavor.
- Serving Suggestions: Top with fresh herbs, a swirl of cream, or crispy croutons for added texture and visual appeal.
- Storage Tip: Properly stored, this soup can last in the freezer for up to 3 months, making it perfect for make-ahead meals.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 4g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 45mg
