Summer Squash Soup


When life gives you summer squash…

… Squash upon squash upon summer squash…

You really have no choice but to make soup.

We have four summer squash plants in our garden. Every day I go out and find some ginormous summer squash that I somehow missed the day before.

To make this soup, I used three VERY BIG squash, about four MEDIUM-ISH squash, and 3 very tiny baby squashies.

It worked out well for this soup, a very light and refreshing (and hydrating) soup. I think it would also serve well as gazpacho if you are so inclined (and with temps in the mid-90s this week, I am definitely so inclined).

Summer Squash Soup

Adapted from a recipe on Taste of Home

Two large onions, chopped

2 tablespoons olive oil

6-10 garlic cloves, minced or thinly sliced

A lot of summer squash, cubed (the original calls for 6. I used the amount I said above. I think you can go with pretty much any number, as the recipe is forgiving, so long as it’s a decent number. Also, you can leave the seeds in; it’ll all be puréed anyway,  and who doesn’t like a little extra fiber and nutrients from the seeds?)

4 cups of water

2 bay leaves

2 tablespoons dried thyme

A few sprinkles of sea salt

2 tablespoons lemon juice (1/2 a lemon)

Grated or shredded Parmesan or Pecorino romano cheese

Lemon zest from 1 lemon

Two fistfuls of basil, sliced (chiffonade-d)

In a large, nonstick pot, sauté the onions until tender and nearly translucent (about 5-7 minutes). Add the garlic and sauté a minute or two longer. Add the squash and cook for 5 minutes. Add the water, bay leaves, thyme, and salt and bring to a boil. Simmer for 15-20 minutes, covered, until tender.

Remove some of the liquid and reserve; you can add it back in if the soup is too thick.

Using your handy immersion blender (or in batches, in the food processor), purée the soup until smooth as can be. If too thick for your liking, add some of the reserved liquid back.

Stir in the lemon juice and basil. Taste-test and add salt, pepper, etc. if necessary.

To serve, top with a pinch of lemon zest and cheese.


This soup is homegrown, in the sense that the squash and basil both came from our garden–and so delicious. The lemon is surprising but adds some needed brightness and tang, and the cheese complements with its saltiness. This is a perfect light lunch or dinner.

I can’t wait to try it cold!


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