IMG_2612Usually 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.

 

Ingredients for Soup

Ingredients for Soup

Use non cutting edge to scrape onions into pot. If you use cutting side it will dull your blade

Use non cutting edge to scrape onions into pot.
If you use cutting side it will dull your blade

Slice squash

Slice squash

This squash too tough to use. You will know because it it hard to cut and the seeds are large

This squash too tough to use. You will know because it it hard to cut and the seeds are large

Peel potatoes and thinly slice

Peel potatoes and thinly slice

Squash, potatoes and carrots adding to sauteed onions

Squash, potatoes and carrots adding to sauteed onions

Add all flour to vegetables and stir to coat

Add all flour to vegetables and stir to coat

Slowly add in chicken broth

Slowly add in chicken broth

Season to taste with salt and cayenne pepper

Season to taste with salt and cayenne pepper

Cover and cook for about 45 minutes till all vegetables are fork tender

Cover and cook for about 45 minutes till all vegetables are fork tender

Tidbit Tip: Be sure and use a timer so you won't lose track of time. I always use one.

Tidbit Tip: Be sure and use a timer so you won’t lose track of time. I always use one.

Vegetables all cooked after 45 minutes

Vegetables all cooked after 45 minutes

Add Whipping Cream

Add Whipping Cream

Add Coconut Milk for less fat

Add Coconut Milk for less fat

Adding nutmeg to Soup

Adding nutmeg to Soup

The Best I Ever Made

The Best I Ever Made

 

 

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Yellow Squash Soup
Author: 
Recipe type: Soup
 
Creamy Smooth Full of Flavor Yellow Squash Soup
Ingredients
  • 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
Instructions
  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