Yellow Squash Soup
Creamy Smooth Full of Flavor Yellow Squash Soup
Recipe type: Soup
  • 1 stick butter
  • 1 large onion, chopped
  • 2 medium baking potatoes, peeled and sliced
  • 2 carrots, sliced ( I used pre-cut carrots 2 cups)
  • 4 cups yellow squash, sliced about 8 squash
  • 3 tablespoons flour
  • 3 cups Chicken broth
  • Salt and Pepper to taste
  • ¼ teaspoon red (cayenne) pepper or to taste
  • 1 cup whipping cream or 1 can coconut milk
  • ½ teaspoon nutmeg
  • Paprika for garnish
  1. In a 4-quart saucepan, melt butter.
  2. Add onion, saute 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 to 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.
  14. To Serve:
  15. Ladle hot soup in bowls. Sprinkle paprika onto of soup and use spoon to gently stir through soup creating an attractive marbled pattern.
  16. To Store: Soup may be frozen up to 1 month.
Nutrition Information
Serving size: 10
Recipe by Tidbits of Joy at