Chilled Summer Squash Soup Recipe

Name: Chilled Summer Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini, washed and cut into 1-inch slices; 1 large yellow crookneck squash, washed and cut into 1-inch slices; 1 pattypan squash, quartered; 1 large onion, thinly sliced; 1 tsp. finely minced garlic; 3 to 3 1/2 c. chicken broth; salt and freshly ground white pepper to taste; 2 Tbsp. finely chopped fresh basil; 2 Tbsp. finely chopped fresh parsley; 1 Tbsp. lemon juice; 1 c. buttermilk

Servings: persons

4 medium zucchini, washed and cut into 1-inch slices
1 large yellow crookneck squash, washed and cut into 1-inch slices
1 pattypan squash, quartered
1 large onion, thinly sliced
1 tsp. finely minced garlic
3 to 3 1/2 c. chicken broth
salt and freshly ground white pepper to taste
2 Tbsp. finely chopped fresh basil
2 Tbsp. finely chopped fresh parsley
1 Tbsp. lemon juice
1 c. buttermilk

1
In a large saucepan, place all the squash.
2
Add the onion, garlic, broth, salt and pepper.
3
Bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes or until the vegetables are very tender.
4
Allow to cool slightly; puree in a food processor or blender with basil, parsley and lemon juice until smooth.
5
Place in a container, cover and refrigerate for 6 hours or overnight.
6
When ready to serve, add the buttermilk.
7
Whisk until smooth and adjust the seasonings with salt and pepper.
8
Serve chilled and garnished with chopped basil and parsley.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 medium zucchini, washed and cut into 1-inch slices, 1 large yellow crookneck squash, washed and cut into 1-inch slices, 1 pattypan squash, quartered, 1 large onion, thinly sliced, and more.

Yes, Chilled Summer Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Summer Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions