Description
Made with yellow squash from the garden, this Best Squash Soup Recipe is semi-homemade soup that includes some “cream of this” and “cream of that” soups and lots of Velveeta cheese. It has a chowder-like quality that is jam packed with flavor and a super creamy texture. As the weather cools down and Fall is upon us, this soup will keep you warm and going back for more. You’re going to love it!
Ingredients
- 3–4 pounds of yellow squash, cubed (Bro James said he has used frozen or canned when fresh was not available, but the soup is best with fresh squash)
- 1 large onion, finely diced (not pictured)
- 4 cups water
- 1 (10.5 oz.) can of cream of mushroom soup, with roasted garlic
- 2 (10.5 oz) cans of cream of mushroom soup
- 2 tsp. Better than Bouillon, chicken flavored (or 2 chicken bouillon cubes)
- 1 1/2 pounds Mexican Velveeta, cubed
- 3 cups of Half-and-Half
- 2 tsp. Tony Chacheres Creole Seasoning (Original)
- 1 tsp salt
- black pepper, to taste
- Serve with shredded cheddar, saltine crackers, and/or cornbread (optional)
Instructions
Chop the squash and onion.
Add them to a large soup pot and cover with water (about 4 cups).
Bring the water to a boil, then turn it down and simmer until the squash is tender (around 30 minutes).
Mash the squash with a fork, potato masher or stick blender. Add the bouillon and stir until dissolved.
Then add the remaining ingredients : the cream soups, cubed Velveeta, half and half, and seasonings.
Bring back to a simmer and stir continuously until the cheese is melted. Serve immediately or keep warm until ready to serve.
This is a very forgiving recipe, so you can adjust the seasonings, liquid content and even the amount of squash to your taste! Please read ALL the notes below!
Notes
While cooking the squash, the water will cook down a a lot and I do not drain it afterwards. However, if you want a thicker soup, you may drain off some of the water.
Frozen or Canned Squash can be used, but it will change the consistency and flavor.
In Bro James original recipe, he listed 10-12 squash. Since squash vary in size, I decided to go with a weight measurement. I used around 4 pounds of squash (11 squash) the first time I made this soup. This last time I remembered to weigh again and it was closer to 3 pounds (8 squash). I think any amount in that ballpark will work well.
If not being stirred, this soup scorches to the bottom easily (ask me how I know!). And if you choose to simmer it for awhile, either transfer it to a slow cooker or have the heat under it really, really low.
- Prep Time: 10 minutes
- Cook Time: 1 hr
- Category: Soup
- Method: Stove-top
- Cuisine: American
