cheesy summer squash soup

Name: Cheesy Summer Squash Soup
Prep time: 5 min
Cook time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 medium summer squash; 1/2 large onion; olive oil; 1 1/2 teaspoon(s) salt; 1/2 teaspoon(s) black pepper; 2 teaspoon(s) garlic powder; cayenne pepper, to taste; 4 tablespoon(s) butter; 4 cup(s) vegetable broth; 1 1/2 cup(s) freshly grated cheddar cheese

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48 Pinches 8 Photos

Kitchen Crew

Submitted on May 6, 2024

Did you plant summer squash and need to use the surplus? This creamy, fuss-free soup takes inspiration from the classic squash casserole and will make an elegant addition to the weeknight dinner rotation or a potluck. Roasted summer squash and onion combine with cheddar cheese, garlic, and butter for a decadent spoonful meant for sharing. Ready in under an hour, you’ll return to this simple but oh-so-good soup recipe again and again.

Rate

prep time 5 Min

cook time 40 Min

method Stove Top

yield 4 serving(s)

Ingredients

4 medium summer squash
1/2 large onion
olive oil
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
cayenne pepper, to taste
4 tablespoons butter
4 cups vegetable broth
1 1/2 cups freshly grated cheddar cheese

How To Make cheesy summer squash soup

Step 1

Preheat oven to 400 degrees F. Quarter the squash lengthwise (you should have about 6 cups). Slice the onion in half.

Step 2

Transfer cut squash and onions to a parchment paper-lined sheet pan.
Step 3

Drizzle squash and onion with olive oil. Season with salt, pepper, garlic, and cayenne. Roast for 30 minutes, until veggies are golden brown.
Step 4

Add squash, onion, butter, and vegetable broth to a large saucepan. Let simmer 10 minutes.
Step 5

Blend ingredients in a blender or food processor until liquified to your personal texture preference.
Step 6

Pour soup mixture back into saucepan and add grated Cheddar cheese. Stir thoroughly and season to taste.
Step 7

Allow to cool slightly before serving.
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