Yellow Squash Soup with Parm & Herbs

yellow squash soup with parm herbs

Recipe by Selma Brown Morrow

  • 4Servings


  • 2 lbs. yellow squash, thinly sliced
  • 1 cup chicken stock
  • 3/4 cup chopped onion
  • 2 tbsp. butter
  • 1 tbsp. lemon zest
  • 4 tbsp. grated Parmesan
  • 2 tbsp. chopped fresh parsley or tarragon


In saucepan with a lid, cook first 5 ingredients, covered, over medium, stirring occasionally, until veggies are tender, 15 minutes. Working in batches, puree in blender; season. Divide among bowls; top with cheese and parsley.

Cleanup Act: After pureeing soups, let your blender clean itself: Fill it halfway with warm water and a drop of soap, hit the button and watch it go to work. Pure whiz-ardry!