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Creamy Squash Soup Recipe- Vegan/MedDiet
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5 from 1 vote
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Creamy Summer Squash Soup Recipe

Creamy Summer Squash Soup Recipe- a delicious and simple soup made with summer squash, potatoes, and vegetables. Vegan/MedDiet
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizers and Sides, Side Dish, Soup
Cuisine: gluten free, Mediterranean Diet
Search Result: Creamy Summer Squash Soup Recipe
Servings: 4

Equipment

Ingredients

  • 2 tbsp Olive Oil
  • ½ cup Onion - diced
  • ½ cup Carrot - diced
  • ½ cup Celery - diced
  • ½ cup Potato - Yukon Gold, diced
  • 2 ½ cups Yellow Squash - or summer squash of choice
  • 3 tsp Garlic - minced or chopped
  • 1 tsp Thyme
  • 4 cups Vegetable Broth
  • ½ cup Heavy Cream - see post for options
  • 2 tbsp Butter - see post for options

Instructions

  • In a large pot on medium heat, warm your olive oil. When the olive oil is warm you can stir in the onion, carrot, celery, potato, and squash.
  • Sautee the ingredients until tender and they begin to brown (about eight to ten minutes). You can season the ingredients as desired while they sauté.
  • Once the ingredients are tender and browning, you can stir in the garlic and thyme and cook for an additional minute.
  • Next, add in the vegetable broth and use a wooden spoon to gently scrape any browned bits from the bottom of the pan as you stir.
    Continue to cook until the soup boils and the potatoes are fork tender (12-15 minutes).
    Then remove the soup from the heat.
  • For the next step we will blend the soup. The easiest way to do this is to carefully use an immersion blender to puree the soup until smooth.
  • Once the soup has been blended smooth, stir in the cream and butter (or alternatives). Taste and season the soup as desired before serving

Recipe Notes

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.

originally posted:

October 9, 2023
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Nutrition

Calories: 305kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 34mg | Sodium: 1037mg | Potassium: 542mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3833IU | Vitamin C: 17mg | Calcium: 80mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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