Chilled Summer Squash Soup
Chilled Summer Squash Soup offers a refreshing and light flavor profile, highlighting the sweetness of fresh squash combined with aromatic herbs and a hint of lemon. Perfect for hot weather, it’s a smooth, cooling appetizer or starter that appeals to vegetable lovers and those seeking a healthy, flavorful dish.
Ingredients
- 4 medium zucchini ⓘ
- 1 large yellow crookneck squash ⓘ
- 1 pattypan squash
- 1 large onion ⓘ
- 1 tsp. finely minced garlic ⓘ
- 3 to 3 1/2 c. chicken broth ⓘ
- salt and freshly ground white pepper to taste ⓘ
- 2 Tbsp. finely chopped fresh basil ⓘ
- 2 Tbsp. finely chopped fresh parsley ⓘ
- 1 Tbsp. lemon juice ⓘ
- 1 c. buttermilk ⓘ
Instructions
- In a large saucepan, place all the squash and sliced onion.
- Add the garlic, chicken broth, salt, and white pepper.
- Bring to a boil, cover, reduce heat, and simmer for 20 to 25 minutes until the vegetables are very tender.
- Allow the mixture to cool slightly.
- Puree in a food processor or blender with basil, parsley, and lemon juice until smooth.
- Transfer the soup to a container, cover, and refrigerate for 6 hours or overnight.
- When ready to serve, add the buttermilk to the chilled soup.
- Whisk until smooth and adjust seasonings with salt and pepper.
- Serve chilled, garnished with chopped basil and parsley.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of cayenne pepper for a subtle kick. For a creamier texture, substitute buttermilk with a dollop of Greek yogurt. If fresh herbs are unavailable, dried basil and parsley can be used, but use them sparingly as their flavors are more concentrated. This soup is versatile and can be served warm if you prefer.
Serving Suggestions
Serve the chilled soup in bowls garnished with additional chopped basil and parsley for a fresh touch. It pairs beautifully with crusty bread or a simple green salad for a light meal. For a more filling option, consider serving it alongside grilled chicken or a Mediterranean recipe for a balanced dinner.
Storage & Reheating
Store any leftover chilled soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring frequently, until just heated through. Avoid boiling to preserve the flavors and textures. If serving cold, simply add more buttermilk to refresh the consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Chilled Summer Squash Soup contains roughly 87 calories, with 5g protein, 10g carbohydrates, and 4g fat. It is an excellent source of iron (29% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1501mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash for this recipe?
Yes, you can substitute other summer squashes like yellow squash or even add some diced cucumber for a refreshing twist. Just keep the total volume of squash similar to maintain the soup’s consistency and flavor balance.
Is this soup suitable for meal prep?
Absolutely! This soup is perfect for meal prep. Make a large batch and store it in individual portions. It keeps well in the fridge and can be easily grabbed for a quick lunch or dinner throughout the week.
Can I freeze this soup?
Yes, you can freeze the soup, but it's best to do so before adding the buttermilk. Freeze in airtight containers for up to 3 months. When ready to serve, thaw in the refrigerator overnight, then stir in the buttermilk before enjoying it chilled.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).