Description
A creamy and comforting soup made with zucchini and yellow squash, perfect for any occasion.
Ingredients
Scale
- 2 medium zucchinis, diced
- 2 medium yellow squashes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon pepper (adjust to taste)
- Optional garnish: Fresh herbs or a drizzle of olive oil
Instructions
- Prepare the vegetables by washing and chopping the zucchinis and yellow squashes into bite-sized pieces. Dice the onion and mince the garlic.
- Sauté the aromatics in a skillet over medium heat with olive oil until the onion is translucent, then add garlic and cook until fragrant.
- Combine the sautéed onion and garlic with the diced zucchini, yellow squash, vegetable broth, thyme, salt, and pepper in the slow cooker.
- Cover and cook the soup on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
- Blend the soup using an immersion blender until smooth and creamy.
- Adjust seasoning with more salt and pepper if needed, and add more broth or water for desired consistency.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze in portions for easy reheating.
- Reheat on the stove over low heat or in the microwave, stirring well.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: zucchini soup, yellow squash soup, slow cooker soup, vegan soup, healthy soup