Yellow Squash Soup

 

In the November rescue boxes, we received a generous bounty of summer squash—bright, tender, and perfect for preserving. Since summer squash freezes beautifully, it’s a joy to pull out a bag in the colder months and turn it into something cozy. This soup is one of my favorite ways to use up large amounts of squash. It’s simple, nourishing, and deeply comforting. The herbs bring a warmth that feels more like winter than summer, making it ideal for chilly evenings when you want something soothing but still vibrant.

Years ago, I wandered into a small café somewhere in Georgia—though I can’t recall exactly where anymore. What I do remember vividly is their reputation for summer squash soup. That day was rainy and chilly, the kind of weather that makes you crave something warm and comforting. I was surprised by how a vegetable I’d always associated with sunny gardens could be transformed into a bowl of pure comfort. That memory stayed with me, and it inspired this recipe: a way to bring the brightness of summer squash into the heart of winter.

Yellow Squash Soup

2 tbsp olive oil

2 sweet onions, chopped

1 russet potato, roughly chopped

6 cloves of garlic, minced

1/4 tsp pink salt

1/8 tsp black pepper

6 cups of summer squash, deseeded and sliced (about 6 medium squash), fresh or frozen

5 cups chicken broth

1 tsp dried thyme or about 4 sprigs fresh

1/2 tsp rosemary or 2 sprigs fresh

1/4 tsp nutmeg

2 tbsp lemon juice

1 tsp hot sauce (Louisiana hot sauce)

1/2 cup parmesan cheese + more to garnish

In a Dutch oven over medium heat, add olive oil, onions, and potatoes.  Cook for 4 minutes.  Add garlic, salt, pepper, and squash.  Cook for 2 minutes.  Stir in broth, thyme, rosemary, and nutmeg.  Bring to a boil.  Turn down to low, cover, and simmer for 20 minutes.  

If using fresh herbs, discard the sprigs.  Use an emulsion blender (or carefully transfer the soup to a countertop blender) and blend until smooth.  Add the lemon juice, hot sauce, and cheese.  Once the cheese is melted, serve the soup in bowls with extra cheese on top.

Homestyle Biscuits

Cornbread

Chocolate Chip Pecan Cookies

Summer Squash Mornay Sauce

Soup is the magic potion that warms the soul.

 - Olivia Foster