Recipes For Squash Soup

Cream of Squash Soup

This soup could also be made with zucchini or broccoli.


  • 1 1/2 pounds yellow summer squash
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 1/4 lemon, sliced, seeds removed
  • 1/4 cup flour
  • 6 cups chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 3 to 4 grinds of fresh nutmeg or dash of ground nutmeg
  • 1 cup heavy cream

Wash and trim squash. Slice, reserving 8 very thin slices for garnish. In a large saucepan, melt butter; gently saute onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add chicken broth gradually, then sliced squash, salt and pepper. Simmer for 1 hour. Puree soup in blender or food processor. Add nutmeg. To heat, stir in cream with a wire whisk and cook over low heat. Do not allow to boil. Garnish cream of squash soup with reserved squash slices.
Squash soup serves 8.

Pumpkin Soup Recipe

A wonderful pumpkin soup recipe made with steamed pumpkin, cream or milk, maple syrup, butter, and nutmeg.


  • 2 pounds fresh pumpkin, peeled, cut into chunks, seeds removed
  • 3 cups milk or half-and-half, scalded
  • 1 tablespoon butter
  • 2 teaspoons maple syrup
  • 1 teaspoon salt
  • 1/8 teaspoon nutmeg

Steam the fresh pumpkin until tender; mash or puree. Stir into the hot milk; stir the remaining ingredients. Heat through and serve immediately.
Serves 6.

Summer Squash Bake

A summer squash casserole recipe.


  • 1/4 cup chopped onions
  • 3 tablespoons butter
  • 3 hard cooked eggs, chopped
  • 3 summer squash, diced, about 3 cups
  • 2 eggs, beaten
  • 1/3 cup half-and-half
  • 1/4 cup soft bread crumbs tossed with 1 tablespoons melted butter

In a saucepan, sauté onion in butter. In a large bowl, combine onions and butter with summer squash and chopped hard cooked eggs. Place squash mixture in a greased 1 1/2-quart casserole. Mix beaten eggs with half-and-half; pour over squash in casserole. Sprinkle top with buttered bread crumbs. Bake at 350° for 30 minutes. Serves 6.

Stuffed Summer Squash

Baked stuffed summer squash recipe, with sausage and onion, along with bread crumbs and seasonings.


  • 4 to 6 medium yellow squash
  • 4 ounces fresh sausage
  • 1 medium onion, chopped
  • salt and pepper, to taste
  • 2 slices fresh bread, crumbled
  • seasoned salt, to taste

Boil squash whole until just tender; remove and carefully split lengthwise. Using a spoon, scoop out pulp, taking care not to break shells. Set pulp aside. Place squash shells in a baking dish.In skillet over medium-high heat, cook sausage with onion. Add salt and pepper to taste; remove from heat. Add squash pulp, bread crumbs, and seasoned salt. Add a little water if the mixture is too dry.Stuff squash shells with the sausage mixture; bake at 375° until browned.
Serves 6 to 8.

Summer Squash Pancakes


  • 3 cups grated yellow summer squash or zucchini
  • 1/2 teaspoon salt
  • 1 tablespoon fresh chopped parsley
  • 1 medium clove garlic, minced
  • 3/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 cup biscuit mix
  • dash pepper
  • milk, as needed

Combine all ingredients in a mixing bowl. Add enough milk as necessary to make a thin pancake-like batter. Drop by spoonfuls onto hot oiled griddle or skillet. Turn over when bottom is golden and cook until browned on both sides.

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Kali S Winters