Summer Squash Soup Recipe

I realize I have yet to do a total recipe post like Alyssa does so I’m excited to share with you all a recipe I made after coming across an abundance of yellow squash from a client’s garden.

I imagine that some people may also have an abundance of vegetables in their gardens or know someone else who does – and one of my favorite things to do with excess vegetables is to make soup.  Soup can be really easy to make and also can be relatively low calorie and low fat if you do everything yourself (like no store-bought stock).  As you will see, there isn’t much to this recipe but you can easily add other produce like potatoes, celery, leeks, etc.

* You will need a decent blender or food processor for this




Two yellow squashes – roughly 10 cups chopped

Six carrots

One large yellow onion

2 apples   (I used Fuji)

2 tbsp butter

2 tsp marjoram

1 tsp oregano

1/2 tsp salt

1/2 tsp pepper

Enough water to boil all the vegetables in but around 4 cups to use within the blender



1)  Fill up a giant pot with water halfway and set it on medium to boil.

2) While you’re patiently NOT watching the pot to boil, diligently scrub at your produce to remove any previous signs of it coming from dirt.  Or you can be lazy like me, peel your carrots first, and then wash them.  However, don’t be so lazy that you don’t peel your carrots at all though and once you have gained the energy to peel your carrots, be sure you don’t shove them down your garbage disposal or husband/father/landlord/plumber may lecture you!  You don’t have to peel your squash but I do recommend suffering through the tears and peeling that onion.

2)  Carefully chop all vegetables, avoiding contact between the knife and finger tips.  Do not keep chopping if you bleed.  No one likes bloody soup except people that sparkle in the daylight.


Colors of summer!

3) Perhaps by now your water has begun to boil, if not, just wait a little longer.  Once the water is boiling, carefully find a way to get all your chopped *vegetables* (NOT your apples) into the water without it splashing up and burning yourself.  Once you figured that out, make a quick note in your mind to let April know how to do that.

4) Let all your vegetables soften up for about 15 minutes in the water.  The carrots should be soft enough that you can easily smush into the side of your pot with your cooking spoon.


The cooked veggies about to get tore up in a blender party!

5) Scoop out your vegetables into a big bowl, unless you happen to have a gigantic food processor or blender that can puree all the vegetables at once.  Be sure to take out about four cups of veggie water to use in the blender.

6) Once you have successfully made another dish to wash,  take out some of your vegetables from the bowl and place them into your blender until it halfway full, add a chopped raw apple, and around a cup of your veggie water.  Puree, mix, chop, blend, do whatever it takes to combine all those ingredients together into a smooth soup.  Once it’s all mixed, pour it back into the pot you began cooking with.


All mixed up.

7) Repeat #6 until all your vegetables, apple, and four cups of vegetable broth are mixed.  Once all back into the original pot, add spices and butter, and simmer on low for half an hour or until you can not wait any longer.   Serve and enjoy!


Summer Squash Soup

The soup technically can be eaten immediately after blending but the longer you wait, the more the flavors can combine.  I also found that the soup definitely gains flavor after a day in the fridge.  It’s not the most flavorful soup as it is since it’s so basic, but if you prefer the taste of light cooking and whole foods, you should like this.  You can also cut back on some of the sugar and carbs by using less onions or no apples – however I think both of those make for delicious flavor!

Nutrition information from

Nutrition information from

Let me know if you end up making it!




4 thoughts on “Summer Squash Soup Recipe

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