Chilled Summer Squash Soup with Fresh Herbs
Cool off on a warm day with this velvety Chilled Summer Squash Soup with Fresh Herbs, a refreshing and healthy recipe that celebrates the best of seasonal produce. Made with tender yellow summer squash, vibrant fresh herbs like parsley, thyme, and basil, and a splash of zesty lemon juice, this soup offers a beautifully balanced flavor profile that's light yet satisfying. A touch of creamy Greek yogurt adds richness, while the smooth, blended texture makes it irresistibly silky. Perfect as a make-ahead dish, this no-fuss soup requires minimal cooking and is chilled to perfection for a cold, soothing appetizer or light meal. Garnish with herbs for a gourmet touch and enjoy summer's bounty in every spoonful.
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Recipe Information
Ingredients
- 4 medium yellow summer squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 4 cups vegetable broth
- 1 teaspoon, chopped fresh thyme
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons, chopped fresh basil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup plain Greek yogurt
- 0.5 cup (optional, for thinning) water
Instructions
Wash the summer squash thoroughly and slice them into thin rounds.
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened and slightly translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the sliced summer squash and cook for 5-6 minutes, stirring occasionally, until they begin to soften.
Pour in the vegetable broth and bring the mixture to a simmer. Add the fresh thyme, salt, and black pepper.
Let the soup simmer for 10 minutes, or until the squash is very tender.
Remove the pot from the heat and let the soup cool slightly. Once cooled, blend the soup in batches using a blender or use an immersion blender directly in the pot to create a smooth consistency.
Stir in the lemon juice, fresh parsley, and basil. Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice if needed.
Transfer the soup to a large bowl or container and refrigerate for at least 2 hours until chilled.
Before serving, stir in the Greek yogurt to add creaminess. If the soup is too thick, thin it out with water until you reach your desired consistency.
Serve the chilled soup in bowls and garnish with a sprig of fresh herbs or a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 4670 mg | 203% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 47.0 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3952 mg | 84% | |
*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.
