Summer squash soup
This summer squash soup is a filling soup with corn, mild pepper, bacon and cheese. What's not to love? With some bread it can be a complete meal.
Recipe summer squash soup
Ingredients
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Made by Véronique
Published at 2018-09-18, this recipe is for 6 persons and takes 40 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Preparation - 10 minutes
Peel and finely chop the onion and garlic cloves. Rinse the squash, remove the ends and chop into chunks. If you're using a large squash, it's possible it has some seeds.
If it does, you can remove them. Drain the corn and chop the peppers into thin rings and set aside.
Finishing the summer squash soup - 30 minutes
Heat a dash of olive oil in a large pan and sauté the onion and garlic for a few minutes. Add zucchini chunks and cook a few minutes more. Pour in the milk and vegetable stock along with rosemary sprigs and bring to a boil.
As soon as the soup starts to boil, lower the heat and let it simmer for about 20 minutes. Meanwhile cook the bacon is a small skillet until they're crispy.
Remove rosemary sprigs and use an immersion blender to create a smooth soup. Season with pepper and salt. Serve with corn, chili rings, bacon and grated cheese. Enjoy!
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