Creamy Yellow Squash Soup
This Creamy Yellow Squash Soup is a delicious, savory way to use up yellow squash and zucchini! It's creamy and full of herbs and good flavor!
Ingredients
- 3 pounds yellow squash, or zucchini, or a mix of the two, cubed
- 4 cups chicken broth or chicken stock
- 4 ounces cream cheese, at room temperature
- 4 ounces Boursin herb cheese
- 1 teaspoon yellow curry powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- optional 1/8 teaspoon red pepper flakes or a dash of hot sauce
Instructions
- To a large saucepan or heavy pot, add chicken broth and cubed squash.
- Simmer on medium-low heat for about 25 minutes, or until the squash is soft and easily pierced with a fork.
- Add broth and squash to blender. Puree in blender or with immersion blender until completely smooth.
- Return blended mixture to the saucepan. Add cream cheese, Boursin cheese and seasonings.
- Heat on medium-high heat for 4-5 minutes, whisking frequently, until all of the cheeses are melted and combined.
- Let the soup cool for a few minutes before serving. You can serve this soup hot or cold.
- Garnish with a drizzle of olive oil, sour cream, fresh thyme or heavy cream.
Serving: 1, Calories: 228kcal, Carbohydrates: 23g, Protein: 11g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Cholesterol: 34mg, Sodium: 1053mg, Fiber: 7g, Sugar: 10g
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