Chilled Summer Squash Soup

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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 130kcal
Author Kathy Hester


  • 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


  • 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.
  • Puree the mixture in a blender or food processor and chill for at least 2 hours before serving.


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


Calories: 130kcal | Carbohydrates: 11g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Sodium: 758mg | Fiber: 3g | Sugar: 4g