Best 3 Chilled Summer Squash Soup With Fresh Herbs Recipes
Indulge in a refreshing culinary experience with our chilled summer squash soup, a symphony of flavors that perfectly captures the essence of summer. This delightful soup features a medley of fresh herbs, each contributing its unique aromatic touch. Chives, with their delicate oniony flavor, blend seamlessly with the earthy notes of basil and the refreshing zest of lemon. A touch of mint adds a subtle cooling sensation, while creamy avocado lends a velvety texture and a boost of healthy fats. This vibrant soup is not only a feast for the taste buds but also a visual delight, served chilled and garnished with vibrant herbs and a drizzle of olive oil.
For those seeking a more substantial meal, our recipe section offers a variety of options to tantalize your palate. From a hearty summer squash and zucchini tian to a flavorful summer squash and corn chowder, there's something to satisfy every craving. And for a lighter option, our summer squash and arugula salad combines the crispness of fresh arugula with roasted summer squash, creating a refreshing and nutritious dish.
All our recipes are carefully crafted to highlight the natural flavors of summer squash, a versatile vegetable that shines in a variety of culinary creations. Whether you prefer the simplicity of a chilled soup or the comforting warmth of a hearty chowder, our collection has something for every taste and occasion. So, embark on a culinary journey and relish the delightful flavors of summer squash in all its forms.
CHILLED YELLOW SQUASH SOUP WITH DILL
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
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
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
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.
SUMMER SQUASH SOUP
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
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
Tips:
- Choose the right squash: Summer squash, such as zucchini and yellow squash, are best for this soup. They have a mild flavor and cook quickly.
- Don't overcook the squash: Cook the squash just until it is tender. Overcooking will make it mushy.
- Use fresh herbs: Fresh herbs, such as basil, thyme, and oregano, add a lot of flavor to this soup. If you don't have fresh herbs, you can use dried herbs, but they won't be as flavorful.
- Chill the soup before serving: This soup is best served chilled. This allows the flavors to meld and the soup to thicken.
- Garnish with fresh herbs: When serving the soup, garnish it with fresh herbs for a pop of color and flavor.
Conclusion:
This chilled summer squash soup is a refreshing and delicious way to enjoy the bounty of summer squash. It is easy to make and can be served as a starter, main course, or side dish. The soup is also a good source of vitamins and minerals, making it a healthy choice for a summer meal.
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