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Summer Squash Soup

(Shared recipe submitted by Fred Fenlon.)

Serves 6

Fred writes: "In our garden we always have an over abundance of summer (yellow) squash. We have found this summer squash soup to be great. And, following the recipe, you can freeze it for winter use."


Heat oil in heavy large saucepan over medium-low heat. Add onion, shallots and garlic and cook until onion is translucent, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Add yellow summer squash and cook until softened, stirring frequently, about 5 minutes. Stir in stock, cream, basil and oregano. Reduce heat and simmer 20 minutes. Season with salt and pepper.

Allow soup to cool completely. Run through a blender. Return to pot, check seasoning, heat and serve.

Notes: To freeze soup to use at a later date, after adding stock, do not add cream, but do add basil and oregano and simmer for 20 minutes. Cool completely and run through your blender. Place in freezer container and freeze. For a future date remove from freezer allow to thaw completely. Put in pot, add the cream and bring up the heat very, very slowly. Check seasoning and serve.

About Fred: I have really enjoyed reading Fred's recipes. They are well written and his instructions very thorough. Fred's e-mail address is

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