Zucchini & Squash Season

As summer winds down, gardens experience an overabundance of zucchini and squash. I don’t have a garden myself, but my mother-in-law does, and she shared a ton of zucchini and yellow squash with us recently.

After baking four loaves of zucchini bread, I decided to switch gears and create something savory—a creamy zucchini soup!

This zucchini soup is smooth, comforting, and packed with nutrients. I used white beans to not only thicken the soup but also add a touch of protein, making it hearty enough for a light lunch or dinner.

I’m happy to report that this recipe was a hit with my kids & my husband! Zucchini soup will definitely be in regular rotation through early fall.

Zucchini Soup Recipe

Course Soup

Ingredients

1 can cannellini beans drained
3 medium-sized zucchini or yellow squash, sliced
1 yellow onion sliced
5 teaspoons “Better Than Bouillon” vegetable or chicken flavor
5 cups water
1 tablespoon dried thyme
1 teaspoon garlic powder
Salt and pepper to taste

Optional Toppings:

Sharp cheddar cheese shredded
Sour cream
Cracked black pepper
Crushed potato chips
Crispy bacon pieces or croutons

Instructions

Cook the Veggies: In a large pot, combine the sliced onion, zucchini, squash, Better Than Bouillon, and water. Bring the mixture to a boil, then reduce the heat. Cover and let it simmer for 15-20 minutes, or until the vegetables are tender.
Flavor and Blend: Stir in the garlic powder, thyme, and drained cannellini beans. Carefully transfer the mixture to a blender (or use an immersion blender directly in the pot) and puree until smooth.
Season: Taste the soup and add salt and pepper as needed.
Garnish: Top with your favorite garnishes. I love adding a sprinkle of sharp cheddar, a dollop of sour cream, and a bit of cracked pepper. For some crunch, potato chips work surprisingly well, but crispy bacon or croutons would also be delicious!

I always recommend prepping the ingredients before cooking. It makes following the recipe so much easier!

Added all of the veggies to my pot.

slice zucchini, squash, and onions in bowl

I used my Nutribullet to blend the soup but you could easily use an immersion blender in the pot.

This zucchini soup recipe is a great way to make use of that late-summer zucchini surplus while enjoying a comforting, savory dish that the whole family will love.