Killer Squash and Zucchini Soup

Donna Graffagnino


My neighbor fixed this soup and gave me some - it was so good that I begged for the recipe. I was amazed at how easy this was to make. With zucchini and squash growing in my garden I came home and made it right away based on her loose instructions. Like me, she cooks by instinct and taste rather than using a written recipe most of the time. The flavors in this soup are simply delicious so don't be afraid of the garlic or the basil. They aren't overpowering and work perfectly in this soup. And, don't leave out the Creole seasoning for just a tiny kick!

★★★★★ 1 vote
10 Min
45 Min
Stove Top


2 medium
onions, diced
5-6 large
cloves garlic, halved and sliced thin
1/2 large
red bell pepper, diced
1/2 - 1 stalk(s)
celery, diced
1 medium
zucchini, halved lengthwise and sliced
2 small
squash, halved lengthwise and sliced
6-7 oz
sliced fresh mushrooms, or 4 oz canned, drained
1 qt
heavy cream
2 Tbsp
3 Tbsp
dried basil (1 1/2 t fresh minced)
1 Tbsp
dried chives (1 1/2 tsp fresh chopped)
2 tsp
creole seasoning (tony cacherie's)
salt to taste


1Saute onions, garlic, bell pepper and celery in butter for about 5 minutes.
2Add zucchini and squash and saute until it starts to get tender.
3Reduce heat to lowest setting and add mushrooms, heavy cream, sherry, basil, chives and creole seasoning. Cover and simmer for 30 minutes, stir occasionally. Taste for seasoning and adjust as needed.
4If vegetables are not completely tender let simmer until they are soft but not mushy.
This is always better the next day so try to wait until tomorrow to eat it if you can.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American