Summer Squash Soup with Basil

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We followed some of the recommendations by adding cream and subtracting broth. We cut the recipe in about half, using almost 2 large pattypans and 2 cups of broth. We also added some lemon pepper seasoning and a small amount of sugar to give it some sweetness. Adding lots of parmesan helps awaken it a bit as well. It was very good with bread and a salad!

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I used 6 large patty pans and 2 white onions, and sauteed covered until really cooked. Added 4 c. of chicken broth and 1/4 c. dried basil. Pureed in blender, then thickened with 1/4 c. butter + flour. Added a bit more basil for appearance, stirred in some cream and served with a generous amount of grated parmesan and croutons. So, more veggies, less broth = thick and Divine. (didn't have lemon... Was fun!

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I roasted all the vegetables instead of sauteeing, skipped the flour/butter and instead finished with just a little bit of cream. The quality of the squash from my garden was flavorful, but a bit stringy even after pureeing, so I ran the whole soup through a sieve and that yielded a very smooth, creamy result. Oh--and served w/ the lemon on the side so as not to curdle the cream. Kids and husband loved it.

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Really nice recipe if you grow summer squash like we do. I used two larger squashes and tried to adjust the amounts properly, but reading other reviews I opted for less vegetable stock.

I made it with 5 cups of Veg Stock and added a half pint of cream and STILL found it to be a bit watery. The flavor however is really wonderful and although you should definitely adjust the recipe to make it a bit thicker (perhaps more roux it is well worth the delightful and unique taste.

Tonight we will serve it with croutons!

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Great with french bread & cheese!

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I really like this easy recipe but feel it was too watery. Next time I'll use more of the roux, or cream and I think adding some potatoes, or frozen shrimp would really make this a 5 star winner!

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Without the splash of lemon juice and the sourcream, the soup is a bit bland. I served it with sourdough bread. It help incorporate the flavors. I'd probably make it again, maybe in the Fall. Only because it's a easy way to add squash to my diet.

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I also added 1/2 cup cream in place of 1/2 cup of the broth, it was so creamy and delicious! The lemon really makes this dish pop. I also added some shredded chicken, it was great- but not necessary. I will definitaly make again- easy and beautiful!

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Excellent flavor! Easy to make. Next time I will puree only half to keep a little more texture. Plain yogurt at the end adds a nice bite.

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Yummy