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

The occasion

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 side dish, but changed my mind and made a pot of soup instead, as it was a chilly May afternoon. I thought a steaming bowl of soup would be a welcome first course. Served in mugs so we could drink the soup on this chilly afternoon.

Creamy and yummy

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 the combination of veggies played a role in the creamy texture too – zucchini, bell pepper, carrots and tomatoes.

Makes a great amuse bouche

The soup was so delicious 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.

Mugs, bowls, cups, or shot glasses

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!

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.

• 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!

• Serve warm.

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

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

The table is set for a wholesome lunch

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

Dessert and tea in the courtyard.

Happy Sunday Soup Day!