Summer Squash Soup

"This is a delicious way to use up the fresh squash from your garden. I prefer it hot but it can be served cold as well. From the Junior League of Pine Bluff Arkansas."
photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
photo by breezermom photo by breezermom
photo by BarbryT photo by BarbryT
photo by French Tart photo by French Tart
Ready In:




  • Chop the yellow squash and zucchini (unpeeled) into small pieces.
  • Melt butter in a saucepan. Add squash, zucchini, and celery leaves. Cook over low heat, covered, until tender - about 20 minutes.
  • Put the veggies and 1 cup of chicken stock into a blender and puree.
  • In the saucepan, blend puree with the remaining 3 cups of chicken stock. Add salt, pepper, and celery salt to taste. Bring to a boil.
  • Serve hot or cold, garnished with parsley.

Questions & Replies

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  1. karenlanterman
    I added a bit more hot sauce, 2 diced potatoes and one can of rinsed and drained cannellini beans during last step...cooked til potatoes were tender and pureed...floated scoop of plain yogurt and fresh croutons and served chilled...yummy summer meal served with a salad...delicious
  2. duonyte
    A really nice combination of flavors. I just used a stick blender to blend it all together right in the pot, and garnished with some fresh lovage leaves and croutons.
  3. Sydney Mike
    Other than using a homemade vegetable stock to keep it vegetarian, I pretty much followed the recipe & we had a delicious soup, first served hot, while for the 2nd serving the next day I had it cold & thoroughly enjoyed it both times! Very well worth making again! [Tagged & made in Please Review My Recipe]
  4. Artandkitchen
    I blended the vegetables before adding cold water, ice cubes and broth powder concentrate to the soup. The result was a great fresh sommer soup.<br/>I prepared some more puree and I used it (before adding the water) to mix in meatballs mixture and omelette. Meatballs and omelette came out very tasty! See my picture attached.<br/>I used fresh celery from the garden and kept some zucchini cubes for decoration.<br/>For the omelettes I used the puree, egg and besan (chickpeas flour).<br/>Thanks a lot for posting this healthy and super tasty soup!
  5. breezermom
    I enjoyed this. It was very thin, but I expected it to be. This would be a great soup to sip from a mug while at work! I had mine hot, and really enjoyed it. My zucchini was larger than my yellow squash, so mine was more green than yellow! Might add a bit of garlic next time, but I love garlic. Thanks for sharing!


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