Summer Squash Soup


This summer squash soup is easy and delicious served hot or cold. I like to freeze leftovers to enjoy on cold winter days!

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins


  • 2 tablespoons butter

  • 2 onions, chopped

  • 5 cups chicken broth

  • 2 potatoes, peeled and chopped

  • 2 carrots, peeled and thinly sliced

  • 8 cups chopped yellow squash or zucchini

  • 2 tablespoons chopped fresh basil

  • salt and ground black pepper to taste


  1. 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 squash and simmer until all vegetables are tender, about 15 minutes.

  2. 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. Purée in batches until desired consistency is reached.


Substitute about 3/4 teaspoon dried basil for the fresh basil, if desired. If using dried basil, add to soup when adding potatoes.

Nutrition Facts (per serving)

166 Calories
5g Fat
28g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 166
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 13%
Cholesterol 14mg 5%
Sodium 891mg 39%
Total Carbohydrate 28g 10%
Dietary Fiber 5g 19%
Total Sugars 8g
Protein 5g
Vitamin C 49mg 246%
Calcium 60mg 5%
Iron 1mg 8%
Potassium 911mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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