Six Veggie Creamy Yellow Squash Soup

A soup so creamy that’s made without cream or potatoes? That’s how deliciously creamy this squash soup turned out.

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It was an unusually cool May afternoon earlier this week with cloudy skies and cool temperatures when I made this creamy squash soup for a belated Mother’s Day lunch I had with a couple of friends. I was originally planning on making a veggie dish to go with a few dishes my friends were bringing, but changed my mind and decided to make a pot of soup instead. I thought a steaming bowl of soup would be a welcome first course on a chilly May afternoon.

If you ask me what made this soup so creamy, I really don’t know. The only answer I can come up with is that I blended the soup in a blender until it was completely pureed, and maybe the combination of veggies played a role in the creamy texture too.

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I served the soup in mugs so we could drink it on this chilly afternoon. My friends liked the soup so much that I decided to make it again for another lunch I hosted.  But this time I served the soup in little cups for an amuse bouche style first course.

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Served in mugs, bowls, cups or shot glasses, no matter the vessel this soup is going to taste delicious. For a creamy squash soup that is light and healthy give this wonderful squash soup a try!

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Six Veggie Creamy Yellow Squash Soup
makes a large pot of 8-10 servings

Ingredients:

  • 3 yellow squash cut into small pieces
  • 1 yellow bell pepper cut into small pieces
  • 1 large juicy tomato finely cut
  • 2 medium sized carrots, peeled and finely cut
  • 1 large white onion finely cut
  • 3 garlic cloves minced
  • Salt and pepper
  • 5 cups water, and 5 cups broth or 10 cups water
  • Butter or olive oil

Directions:

  • In a large pot warm 3 tbsp butter or olive oil.  Add the onions and garlic and sauté for 2 minutes until onions are translucent.
  • Next add the tomatoes and cook the tomatoes until they are tender, about 5 minutes.
  • Add all the carrots, bell peppers, and squash.  Salt and pepper and 2 cups water. Cook covered for 10 minutes.  Add 3 more cups of water and continue cooking the veggies until they are tender about 10 more minutes.  Turn the stove off.

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  • Puree the vegetables in a blender. This will make the soup very thick.  Pour it back in the pot and add 5 cups broth or water to thin the soup.  Bring to a low boil. Taste and adjust for salt.  Soup is ready!

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  • Serve warm.

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A few pics of our Mother’s Day lunch with two friends:

Decorating with glorious May time flowers 💐🌷🌸🌺🌼🌿!

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The table is set for a scrumptious lunch with dear friends.

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A look at our lunch spread.

On the menu:

Six veggie creamy squash soup – Me
Scones  – Rose
Roasted butternut squash salad with endive and apples – Rose
Idlis with Carrot chutney – Devi
Apple galette  and Jam bars – Rose
Madelienes & fresh fruit – Me and madelienes from my neighbor Karen
Chai

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Dessert and tea in the courtyard.

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Happy Sunday Soup Day!

11 thoughts on “Six Veggie Creamy Yellow Squash Soup”

  1. Dear Kalpana and Rose,
    Thank you Kalpana and Rose for a lovely get together over delicious lunch followed by tasty, delicious desserts along with chai.
    Many thanks Kalpana for hosting us as usual in your beautiful home which I never get tired of coming. Our garden tea was so nice with beautiful blooming flowers 🌺 🌹💐.
    Like Rose I have yet to open my gifts and will keep in touch.
    Thank you both for your amazing and loving friendship!
    ❤️ Devi

  2. Hi Kalpana, just a note to let you know that I had made your amazing Six Veggies Creamy Yellow Squash Soup the next week of our lunch. Even though it tasted good wasn’t quite like yours. I did follow the exact recipe you posted but somehow was not completely satisfied but will make it again .
    Thanks for posting all your awesome recipes and I do keep trying them one at a time.❤️

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