Chilled Summer Squash Soup

This year I was determined to grow some yellow squash and zucchini in my tiny garden. I have a ton of sun in my backyard but no good place to put an in-ground garden, so I have an Earthbox garden. It may be small but I have tomatoes, cucumbers, squash, pie pumpkins, eggplants and peppers planted this year – plus a slew of herbs.

As long as I’ve had a garden I’ve had squash bugs. I always plant enough for the whole block and end up with barely enough for us.  So far, this year, my yellow squash seem to be in the clear. Keep thinking good thoughts for them because there’s still time for my nemesis to strike.

Typically I make a chilled cucumber soy yogurt soup in the summer. It and gazpacho are my warm weather favorites because they require zero cooking.

However, I wanted to cook the yellow squash I picked from the garden. That meant a little cooking because I like how the taste of summer squash mellows after it’s cooked a bit. You can do this quickly on the stove, but I opted to do it in my slow cooker so I could keep the house cool. No matter how you cook it – fast or slow – you will need to chill the soup for a few hours before serving.

Continue to Content

Chilled Summer Squash Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

You can do this quickly on the stove, but I opted to do it in my slow cooker so I could keep the house cool. No matter how you cook it – fast or slow – you will need to chill the soup for a few hours before serving.

Print

Ingredients

• 4 cups chopped yellow summer squash
• 3 cups water
• 1/3 cup cashews
• 3 tablespoons Massel Vegan Chicken Style Concentrated Liquid Stock or 2 vegan bouillon cubes
• 2 4 inch sprigs of fresh thyme (or 2 teaspoon dried)
• 1 2 inch sprig fresh rosemary (or 1/8 teaspoon ground dried)
• 2 garlic cloves, minced (or 1/2 teaspoon granulated)
• salt and pepper, to taste

Instructions

1. Add everything except for the salt and pepper to a 4 quart slow cooker and cook on low for 3 to 4 hours. Or you can put it all in a large sauce pan and cook over medium heat for 10 to 15 minutes.
2. Puree the mixture in a blender or food processor and chill for at least 2 hours before serving.

Notes

You can play with the herbs in this and lemons balm, lemon basil or even mint would make a tasty addition.

Nutrition Information

Amount Per Serving Calories 130Saturated Fat 2gSodium 758mgCarbohydrates 11gFiber 3gSugar 4gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram