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Squash Soup

Rated as 4.48 out of 5 Stars
0

"So delectably cheesy, 'they' won't know there's squash in it. I could roll in it! Try it over baked potatoes!"
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Ingredients

40 m servings 370
Original recipe yields 4 servings

Directions

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  1. Place squash, bell pepper and onion in a large pot with water to cover. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes; drain.
  2. Puree vegetables with a blender or food processor. Return to pot over medium heat and stir in cheese until melted. Serve.

Nutrition Facts


Per Serving: 370 calories; 23.2 24.4 19.6 71 1120 Full nutrition

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Reviews

Read all reviews 43
  1. 54 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

I personally loved this recipe. My children ate it also but were suspicious that they were eating something healthy. If I make it regularly they won't have problems with it. I used about 9 smal...

Most helpful critical review

Made it as the recipe is written and it is so bland it will never get eaten. Read the reviews for suggestions how to improve flavor.

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I personally loved this recipe. My children ate it also but were suspicious that they were eating something healthy. If I make it regularly they won't have problems with it. I used about 9 smal...

We used one cup of cheddar cheese and a splash of cream, instead of the processed cheese. Mmm mmm mmm.

The first two time I made this, I used shredded sharp cheddar and my family and I LOVED it. Then I made it once using the processed cheese that the recipe calls for. My husband still liked it,...

I just made this with my fresh squash from my garden and OH MY.. it was SOO good.. I did't have bellpepper, so I left that out.. and used a little less velveeta cheese, but it is so savory and g...

First let me say, "WOW"! I certainly had an overabundance of summer squash this year and after putting all my tried and true recipes to the test I was still left with a lot of summer squash, so...

This recipe turned out Great! I never imagined that a yellow squash soup could be so tasty! I used summer squash we received from a neighbor and left in the seeds without any problems (they all...

YUMMY! I just cut the squash up. I left the skin on and the seeds in but it still tastes yummy! I followed the rest of the recipe and would not change a thing.

This is a wonderful recipe and a perfect way to use abundant squash from the garden. I used cheddar cheese and added 1 lb browned hamburger and fresh chives. It was excellent!

This was much more yummy than I thought it would be. I used zucchini and added ham. Also does great in the crock pot, just add less water and cook on low for 6-8 hours.