Zucchini and Yellow Squash Soup


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This is a great soup for lunch or for starters to a main meal. The taste of zucchini and squash compliment each other very well.

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  • 1/4 C. olive oil
  • 1 sweet onion, thinly sliced
  • 2 minced garlic cloves
  • 1/4 C. flour
  • 1 1/2 C. zucchini, 1/4 inch thick slices
  • 1 1/2 C. yellow squash, 1/4 inch thick slices
  • 3 C. chicken stock
  • 3 C. whipping cream
  • 2 tsp. minced fresh basil
  • 2 tsp. minced fresh oregano
  • Salt and ground pepper

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Heat oil in large saucepan over medium-low heat. Add the onion and garlic and cook until onion is softened, stirring occasionally, about 10 minutes. Add flour and stir 3 more minutes. Add all of the squash and cook until softened, stirring frequently, about 10 minutes. Stir in stock, cream, basil and oregano. Reduce heat and simmer 20 minutes. Season with salt and pepper.

Yield: 6 Servings.

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