Zucchini & Yellow Squash Soup

Zucchini and yellow squash soup with tomatoes and white beans – a hearty, delicious vegan or vegetarian meal!

In the mountains, pine needles are falling from the trees and collecting on the ground and leaves are beginning to turn color.

Zucchini and Yellow Squash Soup | TheRoastedRoot.com - vegetarian, vegan, healthy

The peaceful breeze reminds us that everything changes. And it’s perfectly fine.

The wind is bringing autumn to us, easing us in to cooler weather, less sunlight and eventually leading us to snowfall. The serene wind calms and soothes.

It gives us the smell of fall. Fall leads with grace, allowing us to hold on to warmth, and embraces us in the dark.

It tells us it is favorite sweater time. Time for fuzzy socks in the morning, layers during the day, soup in the evening.

Zucchini and Yellow Squash Soup | TheRoastedRoot.com - vegetarian, vegan, healthy

The mountains are preparing; animals are foraging, crops are transitioning. Catch ya next year, summer produce; apples and pumpkins are coming! The last of my garden’s zucchini went into this soup. While our days are still warm here, our evenings are brisk, cause for heaping bowls of fresh hot soup.

This is a very easy and quick soup to make. It takes minimal chopping, makes a large batch and can be made in little over half an hour! Definitely add chopped up chicken for a more filling soup or just keep it light and pair with a salad or bread.  Enjoy the breeze and the soup craving it brings with it!

Ingredients:

  • 1 tablespoon grapeseed oil (or olive oil)
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 medium sized zucchini, chopped
  • 1 yellow squash, chopped
  • 1 can cannellini beans (15 ounces), drained and rinsed
  • 1 can diced tomatoes (14.5 ounces)
  • 1 quart vegetable broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

To Make:

Sauté the chopped onion in 1 tablespoon of grapeseed or olive oil over medium high heat until translucent, about 8 minutes, stirring consistently. Add the chopped red bell pepper and continue to sauté until the pepper is fragrant and the onion begins turning brown, another 5 minutes or so.

Add the chopped zucchini, yellow squash, rosemary, parsley and paprika. Sauté 2 more minutes. Add the cannellini beans, diced tomatoes, and broth.  Bring soup to a boil then reduce heat to medium low and cook until zucchini is soft but not falling apart, about 10 to 15 minutes.

Taste soup and add salt and ground black pepper to taste. Serve with rustic, delicious bread and/or a hearty chicken dish!

 

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Comments

  1. Pingback: How to Freeze Vegetables & a Giveaway | the little kitchen

  2. Dianne

    Made this tnt. Well… modified it a bit as I didn’t have the beans and hubby likes meat so I cut up a chicken breast and put it in instead. I also used frozen squash that had been cut so I used 1 C yellow squash and 2 C zucchini.
    This is a winner. Hubby says it is a keeper and I found a veggie soup that isnt corn, green beans, carrots and peas!

    Reply
  3. Jessica

    5-9 minutes until the soup will be ready to try. Fresh squash and zucchini and bell pepper from the garden. Homemade chicken stock. Northern beans substituted for cannellini. Didn’t have smoked paprika. It smells delicious but looks more liquid than other pics even though I adjusted to make 1/2 and only had 1.25 cups of chicken stock. Thank you for sharing!

    Reply
  4. Martha

    I did add garlic as suggested but broth was a little bland (I think canned veggie soup is actually has more flavor). However, it was easy and will make it again. The hot sauce suggested would have too much luck for me, but I am thinking diced tomatoes with mild added spices (such as Rotel) or maybe a bold pepper seasoning blend (Forward by Penzeys). A lot of possibilities. I did use a potato masher to break up the tomatoes and thicken the broth a bit more. I made a half recipe and had for dinner for two of us, plus a couple of lunches for myself and still enough to freeze.

    Reply
  5. LaVaun

    I used Annie’s organic tomato soup and 2 cups chicken bouillon. Added a little italian seasoning along with fresh parsley and some garlic powder. I also sauteed celery with the onion. So many possibilities. A great way to use up our wonderful squashes.!!

    Reply
  6. Shanley Ten Eyck

    So, SO yummy! Made a modified version of this and hubby called it “restaurant quality”! We roasted most of the veggies first and then started some macaroni noodles, celery, beans, veggie broth, and smaller bits of carrots on the stove. When the roasted veggies came out we popped them into the pot, stirred and served with a loaf of french bread. It was RE DONK YOU LUS LY GOOD!!! Will definitely make this again (if we can!).

    Reply
  7. Pingback: Delightful Yellow Squash soup Recipes

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