Best Chilled Summer Squash And Basil Soup Recipes

INSTANT POT SUMMER SQUASH AND BASIL SOUP

Steps:

• Hit 'saute' on your Instant Pot.
• Add the oil, butter, onion, and garlic and cook for 3-5 minutes until softened.
• Add in the squash and cook for another 2-3 minutes.
• Stir in the water, salt, and pepper and close and lock the lid (make sure the steam release valve is set to 'sealing'.
• Press 'manual' and set the Instant Pot to 8 minutes (high pressure).
• Once the soup has completed cooking, let the pressure naturally release for 10 minutes (meaning, don't frickin' touch it!). It will read: LO10 when 10 minutes has passed.
• Release the remaining pressure by turning the steam release valve to 'venting' and open the lid when the float valve drops.
• Add in the basil and lemon juice and place the lid back on top for just a minute to let the heat infuse the basil.
• Open the lid for the final time and blend the soup either with an immersion or high speed blender until smooth. If you use a high speed blender, you may consider waiting until the soup has cooled significantly, as to avoid burning yourself or damaging your blender.
• Add in more salt, pepper, or lemon juice, as desired.

SUMMER SQUASH SOUP

Steps:

• Melt butter in a heavy pot over medium heat; cook and stir onions until translucent, about 10 minutes. Add chicken broth and potatoes; bring to a boil. Reduce heat to medium-low, cover pot, and simmer, about 5 minutes. Add carrots and simmer, about 10 minutes. Add zucchini and simmer until all vegetables are tender, about 15 minutes.
• Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

SUMMER SQUASH SOUP WITH BASIL

Steps:

• Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.

CHILLED SUMMER SQUASH SOUP WITH FRESH HERBS

Steps:

• In a large saucepan place all the squash. Add the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender.
• Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk.
• Place in a container, cover and refrigerate overnight.
• When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper.
• Serve chilled, garnished with chopped basil and parsley.

CHILLED YELLOW SQUASH SOUP WITH DILL

Steps:

• Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes.
• Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled