cheesy summer squash soup

(1 rating)
Kitchen Crew
By Kitchen Crew

Did you plant summer squash and need to use the surplus? This creamy, fuss-free soup takes inspiration from the classic squash casserole and will make an elegant addition to the weeknight dinner rotation or a potluck. Roasted summer squash and onion combine with cheddar cheese, garlic, and butter for a decadent spoonful meant for sharing. Ready in under an hour, you’ll return to this simple but oh-so-good soup recipe again and again.

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 40 Min
method Stove Top

Ingredients For cheesy summer squash soup

  • 4 md
    summer squash
  • 1/2 lg
    onion
  • olive oil
  • 1 1/2 tsp
    salt
  • 1/2 tsp
    black pepper
  • 2 tsp
    garlic powder
  • cayenne pepper, to taste
  • 4 Tbsp
    butter
  • 4 c
    vegetable broth
  • 1 1/2 c
    freshly grated cheddar cheese

How To Make cheesy summer squash soup

  • cut the squash
    1
    Preheat oven to 400 degrees F. Quarter the squash lengthwise (you should have about 6 cups). Slice the onion in half.
  • squash and onion on sheet pan
    2
    Transfer cut squash and onions to a parchment paper-lined sheet pan.
  • seasoned squash and onions
    3
    Drizzle squash and onion with olive oil. Season with salt, pepper, garlic, and cayenne. Roast for 30 minutes, until veggies are golden brown.
  • vegetables in saucepan
    4
    Add squash, onion, butter, and vegetable broth to a large saucepan. Let simmer 10 minutes.
  • blend
    5
    Blend ingredients in a blender or food processor until liquified to your personal texture preference.
  • add cheese
    6
    Pour soup mixture back into saucepan and add grated Cheddar cheese. Stir thoroughly and season to taste.
  • soup
    7
    Allow to cool slightly before serving.
ADVERTISEMENT