Best Chilled Summer Squash Soup With Fresh Herbs Recipes

SUMMER SQUASH SOUP

Summer Squash Soup image

A healthy, easy and delicious soup made with fresh summer veggies. Serve hot or cold and freeze leftovers to enjoy on cold winter days!

Provided by jsquilts

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons butter
2 onions, chopped
5 cups chicken broth
2 potatoes, peeled and chopped
2 carrots, peeled and thinly sliced
8 cups chopped zucchini
2 tablespoons chopped fresh basil
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 27.8 g, Cholesterol 14.3 mg, Fat 4.7 g, Fiber 5.3 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 891 mg, Sugar 8.4 g

SPICY SUMMER SQUASH WITH HERBS

Spicy Summer Squash with Herbs image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons extra-virgin olive oil
3 medium yellow or green summer squash or a mix, diced (about 1 1/2 pounds)
1 small jalapeno, minced (with some seeds)
1 medium onion, diced
1 1/2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
2 teaspoons finely chopped fresh sage or rosemary
1 large clove garlic, minced
1/4 cup minced fresh chives

Steps:

Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.

Nutrition Facts : Calories 87 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 133 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 5 grams

CHILLED YELLOW SQUASH SOUP WITH DILL

Chilled Yellow Squash Soup with Dill image

I make this soup with small yellow squash from my yard and leave the skin on. They give the soup a wonderful color and a mild buttery flavor. You can also make them with zucchini, but pick small, young ones with small seeds.

Provided by nch

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 4h45m

Yield 8

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 pounds yellow summer squash - halved, seeded, and sliced
1 onion, chopped
2 quarts vegetable broth
4 ounces plain yogurt
salt and pepper to taste
½ teaspoon lemon juice, or to taste
2 tablespoons minced fresh 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

Nutrition Facts : Calories 96.2 calories, Carbohydrate 11.9 g, Cholesterol 0.8 mg, Fat 4.4 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 492.6 mg, Sugar 4.6 g

CHILLED SUMMER SQUASH SOUP WITH FRESH HERBS

Chilled Summer Squash Soup With Fresh Herbs image

A refreshing soup for a hot day, with a little tang from buttermilk. Serve with a spinach salad and rolls for a light meal. Cook time includes overnight chilling. Use only fresh herbs in this. Plain yogurt can be substituted for the buttermilk.

Provided by Outta Here

Categories Vegetable

Time P1DT40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 medium zucchini, washed and sliced into 1-inch pieces
1 large crookneck yellow squash, washed and sliced into 1-inch pieces
2 medium pattypan squash, quartered
1 large onion, thinly sliced
1 teaspoon garlic, finely minced
3 cups chicken broth (I use low-fat, low-sodium)
salt, to taste
white pepper, to taste
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon lemon juice
1 cup low-fat buttermilk
fresh basil, chopped
fresh Italian parsley, chopped

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.

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