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

How to Make Killer Squash and Zucchini Soup


  1. Saute onions, garlic, bell pepper and celery in butter for about 5 minutes.
  2. Add zucchini and squash and saute until it starts to get tender.
  3. Reduce 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.
  4. If 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.

Printable Recipe Card

About Killer Squash and Zucchini Soup

Main Ingredient: Vegetable
Regional Style: American

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