8 Reviews of Creamy Yellow Summer Squash Soup

From: sherrirod

On Jun 23, 2007

Unbelievable! We drew straws to see who had to taste it first (expectations were very low)To everyone's surprize it was really good! Everyone had seconds and not a drop was left over. I added a little extra poultry seasoning, pepper and a dash of cayenne because we like things a little spicy, but would serve original recipe to company. VERY good PaulaG!!! Already planning to make it again.

From: MarthaMyDear

On Jun 13, 2007

I loved this recipe! I've had a huge harvest of yellow squash, some leeks, and no potatoes. Trust me, its hard to find a recipe with leeks that doesn't require potatoes. Only change I made is to use a vegetarian "chiken" broth instead of the real thing. Just delicious, thanks so much, PaulaG!

From: yogiclarebear

On Oct 28, 2008

Great great! I used skim milk and skipped the butter to cut the fat. I also added some white pepper per another review, yum but I would keep it on the light side. I'd like to throw in some garlic for a try next time around. Thanks!

From: Maggie in Florida

On Dec 10, 2007

I hate to rate recipes that I didn't follow exactly because it doesn't really give it a true evaluation (unless it is a 5 star anyway). However, I decided to do it this time, and should I make this dish again with the original item, and it has a higher rating, I will adjust it accordingly. The missig item was the leeks. I subbed onions for them since I didn't have any in the house. Everything else was followed as directed. I think that if the squash is a little bit tough (you can tell when cutting it), that the skin should be removed. If the squash is young and tender, that won't be necessary (to remove skin). I found the soup to be quite tasty and elegant looking, but some of the consistency was a bit grainy, I think due to the tough skins. I plan on making this again, using the leeks, and making sure the squash is tender enough. I used my Vita Mix machine to blenderize everything. I think that this would be a fine soup to serve company. I don't know that the poultry seasoning did much to enhance it, tho. Also, I would try using white pepper and eliminate the poultry seasoning, which would result in a flawless light yellow color with no specks floating in it. Thanks for posting this delicate and lovely squash soup recipe, PaulaG.

From: *Parsley*

On Jul 27, 2008

Fantastic soup! It's silky smooth and light in texture and has a wonderful delicate flavor. Another plus is that it's super easy to make. I agree this would be a great first course soup. It's light enough that it won't make you too full. My kiddos loved this, too. I think would also be good served chilled. Thanx for something new to do with my yellow summer squash!

From: echo echo

On Jun 20, 2005

Paula, I made this using loq-sodium chicken bouillon & using my Seasoning Mixture for Chicken and Turkey (Seasoning Mixture for Chicken and Turkey) as the poultry seasoning. I used a combination of skim milk & about 3 T light cream (because I ran out of milk). It could not have been yummier or more satisfying to my tummy. Love that it's so easy!

From: susie cooks

On Jul 15, 2006

This is really good. It was very easy. I love the taste of the leeks in this! Thanks!

From: BarbryT

On May 24, 2007

Yummy. Easy, healthy but quite rich-tasting. (I confess I used whole milk because that is what I have.) I think the poultry seasoning is what really makes this soup different from other yellow squash soups I have had; there is depth of flavor that others lack. Thanks for posting this.