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creamy yellow squash soup

earth2joy avatar
Recipe by
Janus Joy Miller
@earth2joy
Friendswood, TX

It's raining, and I want soup... quick! I've got 20 minutes to make it.

yield 4 serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For creamy yellow squash soup

  • 1 md
    yellow onion, peeled and chunked
  • 1 can
    Thai coconut milk
  • 1/2 Tbsp
    Better than Bouillon chicken base
  • 1/8 c
    limoncello liquor
  • 1 lg
    yellow squash, cubed
  • 1/2 pinch
    red pepper flakes (or to taste)
  • 1 pinch
    salt
  • 1 pinch
    pepper
  • 1 Tbsp
    dried tarragon

How To Make creamy yellow squash soup

  • 1
    Wash the veggies, cube the squash, and coarsely chop the onion.
  • 2
    Put the onion, coconut milk, limoncello, and chicken base in a blender. Blend until the onion is minced fine; about 2-3 pulses.
  • 3
    Put everything in a Dutch oven or pot.
  • 4
    Turn the burner to medium-low (or the oven to about 300 F) and cook with the lid on for about 15 minutes until the squash is done.
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