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Yellow squash soup


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  • 2 lbs. yellow squash, diced
  • 4 carrots, sliced thin
  • 1 large onion diced
  • 1-2 tbs. extra virgin olive oil or oil of choice
  • 2 c. chicken broth
  • 2 tsp. chicken granular powder
  • 1 tsp. hot sauce or salsa
  • Black pepper to taste
  • 4-6 oz. grated sharp Cheddar cheese
  • 2 cups cooked ham, diced
  • sour cream
  • Chopped green onions or chives



Step 1

• Heat a large non-stick pan, drizzle with evoo (extra virgin olive oil)
• Saute all veggies.
• Add remaining ingredients exept sour cream, cheese and chives.
• Place lid on pan and cook for about 15 minutes or until squash is soft.
• Either place in food processor, or using hand held blender, add cheese and whirl until smooth. Soup will be thick. May thin with cream if you like.
• Return to pot.
• Add ham and heat a few minutes
• Place in soup bowls and add sour cream
• and a sprinkle of green onions or chives.

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