Yellow Squash Soup With Rosemary

The inspired combination of rosemary and yellow squash in this soup is made more piquant with a dash of parsley pesto.

Number of servings : 6

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :


3 tbsp olive oil
1 large yellow onion, chopped
8 medium yellow squash, chopped
1/4 cup snipped fresh rosemary
3 cups homemade chicken stock or canned low-sodium chicken broth
1/4 tsp salt
1/8 – 1/4 tsp black pepper
1 cup fresh parsley leaves
1 scallion trimmed, and cut into chunks
1 tbsp fresh rosemary
2 tsp lemon juice
2 tbsp softened butter
2 tbsp olive oil
1/8 tsp salt


  1. For soup, heat oil in a large saucepan, over medium heat. Add onion and sauté 5 minutes or until limp. Add squash, rosemary and stock and bring to boil. Reduce heat and simmer, uncovered, 10 minutes or until squash is tender. Remove from heat and let cool slightly.
  2. Transfer in batched to a blender or food processor, cover, and puree until smooth. Stir in salt and pepper. Pour into a large bowl, cover, and refrigerate 3 hours.
  3. For pesto, combine parsley, scallion, rosemary, lemon juice, and salt in a blender or food processor. Cover and chop finely. Add butter and oil and puree until smooth. To serve, ladle soup into bowls and top with small dollops of pesto.

Nutritional information: