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Cream of Squash Soup

User Rating 4 Star Rating (3 Reviews)


Cream of Squash Soup
This flavorful soup, made with yellow summer squash, could  be made with zucchini as well. Use crookneck or straightneck in this recipe, or just about any other summer squash variety.

Prep Time: 5 minutes

Cook Time: 1 minute

Total Time: 6 minutes

Yield: Makes 6 to 8 Servings


  • 1 1/2 pounds yellow summer squash
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 1/4 lemon, sliced, seeds removed
  • 1/4 cup flour
  • 6 cups chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
  • 1 cup heavy cream


Wash and trim the summer squash. Slice, reserving 8 very thin slices for garnish, if desired. In a large saucepan, melt the butter; gently saute onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour. Puree soup in blender or food processor. Add nutmeg. To heat, stir in cream with a wire whisk and cook over low heat. Do not allow to boil. Garnish the cream of squash soup with reserved squash slices, if desired. Or, garnish with a little chopped parsley, bacon, or chives.

Makes about 8 servings.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Very Good, Member JustNichole

I had a ton of squash from my garden and the weather decided to get cold and rainy today, so I made this soup. I love it!!!

6 out of 6 people found this helpful.

See all 3 reviews

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