Deceptively rich and creamy summer squash and basil soup – Made with simple ingredients and no added cream!
I’ve bought a fresh basil plant from Trader Joe’s just about every week this summer.
I have to keep buying new ones because I can’t seem to keep them alive! We keep the plant near our water dispenser, and when I’m feeling stressed or having digestive issues, I pluck off a leaf and chew it raw.
I remember reading somewhere that basil is both uplifting and good for the tummy, which it seems to be for me!
Aside from Monday’s delicious pesto, I’ve been using my beloved basil in this creamy (no cream needed) summer squash soup.
Now, squash is far from my favorite veggie when I can taste the texture, but blended in this soup, it’s simply luxurious!
I love the richness it offers, and by cutting out the cream, this soup is relatively low-calorie. That just means you get to pair it with a fat, gooey cheese crisp. 😉
I’ve made this both in the Instant Pot and on the stove, and I really appreciate the convenience of the IP. No need to babysit a pot on the stove or bother with continual stirring, which makes my life a lot easier. I do have directions for both, however, if you’ve not yet partaken of pressure cooking.
We like to make a batch of my Spelt Tortillas to go along with this soup. They make a great dipping vehicle, especially when they’re overflowing with freshly grated cheddar cheese.
This makes a great lunch, and the combination keeps me full for hours, sometimes eliminating the need for any snacks before dinner.
The soup also make a scrumptious light dinner, and I could see it working very nicely with my Sweet Potato Cornbread as a side!
- 1 Tbsp olive oil
- 1 Tbsp butter (can also use another tablespoon of olive oil, but the butter gives it something special!)
- 1 cup yellow onion chopped
- 4 garlic cloves minced
- 3 summer squash (about 8-10 ounces EACH), chopped into thin half moons
- 3 1/2 cups water
- 1/3 cup fresh basil (lightly packed), chopped roughly
- 1/2 lemon (juice only)
- 1/2 tsp sea salt plus more to taste
- black pepper to taste
Hit 'saute' on your Instant Pot.
Add the oil, butter, onion, and garlic and cook for 3-5 minutes until softened.
Add in the squash and cook for another 2-3 minutes.
Stir in the water, salt, and pepper and close and lock the lid (make sure the steam release valve is set to 'sealing'.
Press 'manual' and set the Instant Pot to 8 minutes (high pressure).
Once the soup has completed cooking, let the pressure naturally release for 10 minutes (meaning, don't frickin' touch it!). It will read: LO10 when 10 minutes has passed.
Release the remaining pressure by turning the steam release valve to 'venting' and open the lid when the float valve drops.
Add in the basil and lemon juice and place the lid back on top for just a minute to let the heat infuse the basil.
Open the lid for the final time and blend the soup either with an immersion or high speed blender until smooth. If you use a high speed blender, you may consider waiting until the soup has cooled significantly, as to avoid burning yourself or damaging your blender.
Add in more salt, pepper, or lemon juice, as desired.
Nutrition facts based on using butter, 27 ounces of summer squash, and one tablespoon of lemon juice. WW SmartPoints: 5
If you’re in need of a basic Instant Pot tutorial, this post may help you.
To make this on the stove, follow the directions as stated, except using a regular pot for the stove. When you come to step 4, just top the pot with a fitted lid, and let the soup cook for about 20 minutes.
Some of the items I use in this recipe include: