Usually I think of yellow squash in the summer, but I also think about them when there is a hint of fall in the air and knowing winter is right on its heels.  I always start making soup and chill.  This soup is so easy and so delicious.  Last week I shared a post about a Breast Cancer Luncheon that my best friend Marcy and I hosted.   We served this soup with cheese straws on the side.  It was a big hit and so many wanted the recipe I thought I really should put it on the blog.  So here you go!!!  We also make this for 65 people for our Celebration Dinner for Apples of Gold.  So it works great to double or triple the recipe.  We have people tell us they don’t like squash but they really like this soup.  So make it and they will eat it!!!  If you are like me you are watching what you eat and trying to make some of your tried and true recipes more healthy.  I used coconut milk instead of whipping cream and saved a lot of fat. It did not change the texture or the taste.  You can also adjust the Cayenne pepper to your taste.  If you like it spicy/hot add more but remember you will be adding some paprika on the top.  I hope you will make this “warm me up” Yellow Squash Soup and make an extra batch to bring joy to someone you know.

Yellow Squash Soup

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Servings: 10

Course: Soup

Ingredients Method Notes

Ingredients

  

• 1 stick butter
• 1 large onion chopped
• 2 medium baking potatoes, peeled and sliced
• 2 carrots sliced, I used 2 cups pre-cut carrots
• 4 cups yellow squash sliced, about 8 squash
• 3 tablespoons flour
• 3 cups chicken broth
• salt and pepper to taste
• 1/4 teaspoon red (cayenne) pepper or to taste
• 1 cup whipping cream, or 1 can coconut milk
• 1/2 teaspoon nutmeg
• Paprika for garnish

Method

 

1. In a 4-quart saucepan, melt butter
2. Add onion, sauté until wilted and transparent, about 5 minutes
3. Add potatoes, carrots and squash; toss to coat with butter
4. Add flour all at once; stir to combine
5. Cook over medium heat 3-4 minutes, stirring
6. Slowly stir in broth
7. Season to taste with salt and cayenne pepper
8. Cover, cook until all vegetables are fork tender, about 45 minutes
9. Puree soup in batches in blender, food processor or with immersion hand blender in the pot
10. When all soup has been pureed, return to soup pot
11. Stir in cream or coconut milk. Taste for seasonings, adjust if necessary
12. Heat through
13. Stir in nutmeg; cook 3 to 4 minutes

To Serve

1. Ladle hot soup in bowls. Sprinkle paprika onto top of soup and use a spoon to gently stir through soup creating an attractive marble patter,

Notes

To Store:  Soup base (before cream is added)  may be pureed, cooled and frozen up to 1 month.  Thaw base in refrigerator, bring to boil.  Reduce heat, add cream.  Enjoy!