Yellow Squash Soup with Zucchini Crisps

DiAnne Hahaj


I am, always, looking for healthy, vegetable inspired recipes and this is all vegetables! The carrots add sweetness & color, the potatoes add thickening. 2/3 are pureed in blender or cuisinart. The Zucchini crisps are browned in olive oil.
Zucchini recipe follows.

★★★★★ 1 vote
40 Min
20 Min


2 lbs lb
yellow summer squash-1/2" pieces
1 large
yellow bell pepper 2" pcs
4 medium
carrots 2" pieces
1/2 lb
yukon gold potatoes 2" pcs
1 medium
onion, chopped
2 Tbsp
unsalted butter
1/2 tsp
kosher salt or to taste, 1/4 t pepper to taste
4 c
chicken or vegetable stock, canned/homemade
12 large
basil leaves for garnish
zucchini crisps to follow


1Melt butter in large saucepan over medium heat. Add onion & 1/2 teas. salt. Cook 5 minutes or until onion is softened. Add squash, yellow pepper, carrots, potatoes to saucepan along with chicken or vegetable broth. Bring to a boil. Reduce heat to low and simmer, partially covered, until vegetables are tender. About 15 minutes. Remove from heat and cool 10 minutes.
2Transfer 3 1/2 cups of vegetables to a small bowl & reserve. Working in small batches, puree the remaining soup in blender until smooth.
Note: When blending something hot only fill blender 1/3 full, put the lid on a little askew (to let hot air out). Cover blender with kitchen towel. Start on low or pulse & work up to high.
Transfer pureed soup to a bowl. Return pureed and reserved vegetables to saucepan. Add water or additional chicken/vegetable broth, if necessary, for desired consistency.
3Add salt and pepper to taste. Heat to just barely boil. Divide among 4-6 bowls. Garnish with fresh, chopped basil leaves. Serve with zucchini crisps. Recipe to follow.
4Zucchini Crisps
Heat oven to 250 degrees.
Cut 1 med zucchini into 1/2" thick slices.1 3/4 C
2/3 cups Panko bread crumbs
1 1/2 oz Parmigiano Reggio grated on box grater or Asiago cheese grated
1/3 cup Unbleached all purpose flour
1/2 teas Kosher salt
1/4 teas Pepper
1 Egg + 1 teas water, beaten
2 tbls Olive oil

In large, non stick skillet over high heat until hot & then reduce heat to med-low. Mix bread crumbs & Parmigiano cheese in small bowl. Dredge zucchini in flour, shaking off excess flour. Dip into egg & then into bread crumbs/Parmigiano cheese mixture. Fry zucchini in batches 4-5 min or until browned on both sides. Add more olive oil as needed. Drain the crisps on paper towels. Sprinkle with salt. Transfer to rimmed baking sheet & keep warm in oven.
Serve with soup and tomato frisee salad. Enjoy.

About this Recipe

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #squash, #zucchini, #Soups