Are you ready to transform ordinary summer vegetables into a restaurant-worthy soup that will make your taste buds dance? This zucchini and yellow squash soup is not just another recipe—it's a culinary adventure that turns humble garden produce into a creamy, luxurious experience. Whether you're looking to impress dinner guests or simply want a healthy, comforting meal that takes less than an hour to prepare, this soup promises to be your new go-to recipe that proves vegetables can be incredibly exciting and delicious!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh basil for garnish
Instructions
- Begin by preparing all your ingredients. Wash the zucchini and yellow squash thoroughly under running water. Cut off the ends and dice them into small, even pieces for uniform cooking.
- Next, peel and chop the onion into small pieces. Mince the garlic cloves finely to release their flavor.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning. The garlic should become fragrant but not browned.
- Stir in the diced zucchini and yellow squash, mixing well with the onion and garlic. Sauté the vegetables for about 5-7 minutes, allowing them to soften slightly.
- Pour in the 4 cups of vegetable broth, ensuring the vegetables are fully submerged. Increase the heat to bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20 minutes, or until the zucchini and yellow squash are tender.
- After the cooking time, 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 of the hot liquid.
- Once blended, return the soup to the pot (if using a countertop blender) and season with salt and pepper to taste. Stir well to combine.
- Serve the soup hot, garnished with fresh basil leaves for added flavor and presentation. Enjoy your delicious zucchini and yellow squash soup!
Tips
- Choose fresh, firm zucchini and yellow squash for the best flavor and texture. Avoid vegetables that look soft or have blemishes.
- For extra depth of flavor, consider adding a splash of white wine when sautéing the onions and garlic.
- If you want a richer soup, substitute half the vegetable broth with heavy cream or coconut milk after blending.
- To make the soup more filling, add cooked quinoa or white beans before serving.
- For a beautiful presentation, garnish with a drizzle of olive oil, fresh basil chiffonade, or a sprinkle of toasted pumpkin seeds.
- This soup freezes beautifully for up to 3 months, making it perfect for meal prep and busy weeknights.
Nutrition Facts
Calories: 75kcal
Carbohydrates: 8g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
