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Squash soup in two white soup crocks on a folded denim napkin.

Creamy Squash Soup

  • Prep Time: 35 mins
  • Cook Time: 10 mins
  • Total Time: 45 mins
  • Yield: Approximately 1 1/2 quarts 1x


  • 5 cups peeled, seeded and cubed yellow squash
  • 3 tablespoons butter
  • 1 cup chopped yellow onion
  • 1 cup sliced celery
  • 1 heaping teaspoon minced fresh garlic
  • 3 cups chicken broth
  • 1 teaspoon fresh chopped rosemary
  • 1 bay leaf
  • 1 teaspoon ground nutmeg, and additional for sprinkling if desired
  • 2 tablespoons fresh chopped parsley
  • Salt and black pepper, to taste
  • 1 cup heavy cream


  1. Peel, seed and cube squash. Place in a saucepan and cover with water. Bring to a boil over medium-high heat. Cover, reduce heat to low and simmer for 25 minutes, or until tender.
  2. Drain squash in a colander and return to saucepan. Mash well with a fork or potato masher. Set aside.
  3. In a saucepan or soup pot, melt butter over medium high heat. Sauté onions, celery and garlic until tender, about 5 minutes.
  4. Add chicken broth, mashed squash, rosemary, bay leaf, nutmeg, parsley, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.
  5. Remove from heat. Remove bay leaf and discard.
  6. Stir in heavy cream. Top with additional ground nutmeg, if desired.


  • Category: Soup
  • Method: Boil
  • Cuisine: American

Keywords: creamy squash soup