Chilled Spiced Yellow Squash Soup
Cool, creamy, and packed with warm spices, this Chilled Spiced Yellow Squash Soup is a refreshing twist on traditional comfort food. Highlighting the natural sweetness of yellow squash, this velvety soup is elevated with aromatic cumin, coriander, and the brightness of freshly squeezed lemon juice. Blended with protein-rich Greek yogurt and a splash of ice water, it achieves an irresistibly smooth, chilled consistency perfect for warm-weather dining. Quick to prepare in under an hour and best enjoyed after a few hours in the fridge, this vibrant soup is as nutrient-dense as it is flavor-packed. Garnished with fresh cilantro and a hint of paprika, it’s an elegant starter or light meal that’s guaranteed to impress. Perfect for summer menus or anytime you’re craving something light, cooling, and full of flavor.
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Recipe Information
Ingredients
- 4 medium-sized yellow squash
- 2 tablespoons olive oil
- 1 small yellow onion
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups vegetable broth
- 0.5 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 0.5 teaspoon paprika
- 0.5 cup ice water
Instructions
Wash and cut the yellow squash into thin rounds, discarding the ends.
Peel and dice the yellow onion and mince the garlic cloves.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, ground cumin, and ground coriander, cooking for another 1-2 minutes until fragrant.
Add the sliced yellow squash to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and slightly golden.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for another 10 minutes, allowing the flavors to meld together.
Remove the soup from heat and let it cool slightly for 5-10 minutes.
Transfer the soup to a blender (in batches, if necessary) and blend until smooth.
Add the Greek yogurt, lemon juice, salt, black pepper, and half a cup of ice water to the blender and blend again until thoroughly combined.
Taste and adjust seasonings, adding more salt or lemon juice as needed.
Refrigerate the soup for at least 2 hours or until thoroughly chilled.
Serve the soup chilled, garnished with a sprinkle of paprika and fresh cilantro on top.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.8 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
