Creamy Summer Squash Soup

A light and creamy summer squash soup features yellow squash and zucchini in starring roles. A hint of lemon at the end adds a sprightly flavor.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 163 Calories

Ingredients

• 1 cup shredded Cheddar cheese
• 2 tablespoons chopped fresh tarragon
• 1 cup half-and-half cream
• 2 cups vegetable stock
• 1 teaspoon chopped fresh tarragon
• ground white pepper to taste
• coarse sea salt to taste
• 2 tablespoons lemon juice, or more to taste
• 6 small yellow summer squash, trimmed and coarsely chopped
• 1 large zucchini, trimmed and coarsely chopped

Recipe Instructions

Step 1

Place the summer squash, zucchini, vegetable stock, half-and-half, and tarragon into a large soup pot; bring to a boil, reduce heat to a simmer, and cook until the vegetables are tender, about 10 minutes.

Step 2

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until nearly smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Step 3

Sprinkle the Cheddar cheese into the hot soup, and allow to melt; stir until thoroughly mixed. Stir in the lemon juice, and top with a sprinkling of tarragon to serve.