Chilled Summer Squash Soup with Fresh Herbs Recipe

Name: Chilled Summer Squash Soup with Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini wash, sliced 1 inch pieces; 1 large yellow crookneck squash washed, sliced 1 inch pieces; 1 each pattypan squash quartered; 1 large onions thinly sliced; 1 teaspoon garlic finely minced; 3 cups chicken broth defatted; 1 x salt and white pepper freshly ground; 2 tablespoons basil fresh, finely chopped; 2 tablespoons parsley leaves fresh, finely chopped; 1 tablespoon lemon juice; 1 cup buttermilk; 1 x basil fresh, chopped; 1 x parsley leaves fresh, finely chopped

Servings: persons

4 medium zucchini wash, sliced 1 inch pieces
1 large yellow crookneck squash washed, sliced 1 inch pieces
1 each pattypan squash quartered
1 large onions thinly sliced
1 teaspoon garlic finely minced
3 cups chicken broth defatted
1 x salt and white pepper freshly ground
2 tablespoons basil fresh, finely chopped
2 tablespoons parsley leaves fresh, finely chopped
1 tablespoon lemon juice
1 cup buttermilk
1 x basil fresh, chopped
1 x parsley leaves fresh, finely chopped

1
In a large saucepan place all the squash.
2
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.
3
Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth.
4
Stir in the buttermilk.
5
Place in a container, cover and refrigerate for 6 hours or overnight.
6
When ready to serve, whisk until smooth and adjust the seaoning with salt and pepper.
7
Serve chilled, garnished with chopped basil and parsley.
8
This soup can be prepared as below or varied by using all zucchini, all crookneck, or even all pattypan squash.
9
Pattypan squash, also known as cymling or scallop squash, is a tiny saucer-shaped vegetable with a scalloped edge.
10
It should be firm and without blemishes.
11
It is best to use fresh herbs for this soup.

757

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 4 medium zucchini wash, sliced 1 inch pieces, 1 large yellow crookneck squash washed, sliced 1 inch pieces, 1 each pattypan squash quartered, 1 large onions thinly sliced, and more.

Yes, Chilled Summer Squash Soup with Fresh Herbs 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 with Fresh Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions