Cheesy Squash and Zucchini Soup

angiereynolds22
June 21, 2021 0 Comment

During this time of year (June), Alabama gardens are overflowing with squash and zucchini. In an effort to utilize the veggies and to create a different meal, I tried my hand at a soup. I wanted a meal that was KETO friendly (this is less than 3 net carbs per serving). I just returned from an epic trip with friends, and one of the ladies told me about a squash soup she had made. She shared her recipe when we returned. Thanks Juanita! Well, just like “Angie fashion”, I can’t seem to stick with a recipe as is. I took my friends recipe and “made it my own”. I was able to use the following from our garden: squash, zucchini, onion, jalapeno, garlic. You can take this recipe and do the same. Put your twist on it and use what you have to make it extra special. Just be sure to never leave out the secret ingredient…. l o v e .

  • 2-3 Cups of Squash (not peeled) and Zucchini (peeled), cut into half moon slices about 1/4″ thick
  • Small Onion, chopped
  • 1 Jalapeno, seeds removed and sliced into thin slivers
  • A few cloves of garlic, minced
  • 2 T. Butter
  • Salt and Pepper to taste
  • Dash of Thyme
  • Dash of Italian Seasoning
  • Dash of Chili Powder
  • 1 14.5 oz.. Can of Chicken Broth
  • 1/2 C. Heavy Whipping Cream
  • 4 oz. Cream Cheese
  • 2 C. Melting Cheese (I used La Chona Chihuahua, Mexico Style cheese, shredded)- easy to melt
  • 1 C. 3 Cheese Mexican (I used Sargento Creamery 3 Cheese- Queso, Cheddar, Colby-Jack)- easy to melt
  • Cooked bacon pieces

In a boiler, melt butter. Add onion, garlic, jalapeno and sauté for a few minutes. Add squash and zucchini and cook for a few minutes. Add seasonings. Add can of broth and cook on medium heat until squash/zucchini begins to soften. In a blender, add the cream cheese and shredded cheeses. Using a ladle, add some of the liquid from the squash (it’s okay to use some of the onion and squash pieces, but leave most for the soup) to the blender of cheeses. Add enough for it to blend well. Blend and then add cheese mixture back to the boiler of squash. Add in the heavy whipping cream and stir well to incorporate. Cook on low/medium for the ingredients to “come together”. Taste. Add more salt and pepper as needed. When thickened to your liking for a soup, serve it up. Add bacon to the top. ENJOY!

Feel free to share this recipe with all of your KETO friends, garden friends, friends who enjoy a good cup of soup, and anyone else who might enjoy this deliciousness! This is definitely a keeper recipe!