Yellow Summer Squash Soup; weird wisteria

I have always thought that food should be pretty…. or, if not pretty, at least attractive.

When one has all of the wonderful produce of summer available it’s easy.

The Gazpacho de Anadaluz is red, as it should be, from red vegetables (except the cucumber).

It was easy to make the yellow squash soup a bright yellow.

Click here to Pin Yellow Summer Squash Soup


Yellow Summer Squash Soup

The vegetables are cooked, and puréed. We prefer to chill it before serving. It can be made hours or even a day or 2 ahead of time.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Soup


  • 2 cups chopped yellow squash (courgette), about 1 – 7″ (17cm) long
  • 1 medium yellow onion, chopped
  • 1 large yellow tomato, peeled, chopped
  • 1 cup (8oz, 240gr) chicken stock
  • 1/2 tsp dry mustard
  • handful of fresh basil, snipped


  • In medium saucepan heat chicken stock.
  • Add onion, tomato, squash, and mustard.
  • Cover and simmer until vegetables are tender, about 15 minutes.
  • Purée.
  • Serve, either hot or cold, garnished with basil.


To peel tomatoes: Blanch in boiling water for 30 seconds. Refresh in cold water. The peel slips off easily.
This soup freezes well and can be a nice taste of summer in the winter


  • Serving Size: 1/2 recipe
  • Calories: 64
  • Sugar: 6 g
  • Sodium: 490.2 mg
  • Fat: 1.1 g
  • Saturated Fat: 0.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 11.8 g
  • Fiber: 2.8 g
  • Protein: 3.8 g
  • Cholesterol: 2.5 mg
Yellow Summer Squash Soup

I confess: I made this last summer. By the time I actually have any ripe tomatoes it will be too late to make it and post it this summer.

The internet tells me that it takes 20 – 30 days for tomatoes to grow to their full size and another 20 – 30 days after that for them to ripen. I’m estimating that I will be enjoying my first tomato in about 3 weeks or Christmas, whichever comes first.

I’m not even going to whine about this being a strange year. I looked back in my garden diary (yes, I have one – but just the facts, mainly). It would appear that almost every year (or every year) I have complained about it being a weird year. It’s either the onions or the green beans or the chard or the summer squash or the pumpkins or the acorn squash….. Not everything that I plant grows well in every year. Some years there are fewer successes than other years.

Obviously, I have unrealistic expectations.

Apparently, I also have selective memory.

Fortunately, every year I still have hope.

Wait – this was actually really weird.

This is our wisteria, growing intertwined with an evergreen.

If you look closely you can see a few flowers.

It’s supposed to flower in early May and look like this:

This year it did not have a single flower on it. It looked like this:

All of the other wisteria in the neighborhood flowered, and then leafed out.

I was convinced it was dead and had no idea what we would do with it. They are so entwined it would be impossible to take them apart.

Finally, after all the other wisteria were done, it leafed out and now it has a few flowers.

I believe that qualifies as weird.

2 thoughts on “Yellow Summer Squash Soup; weird wisteria”

  1. My Rose of Sharon are finally flowering. They usually flower for me around the beginning of July. I have some flowers on those gifted tomato plants but the way the weather is, I, like you, will also be eating tomatoes around Christmas. My Trumpet Vine has gone insane and has been flowering for three weeks now. The vine is covered with flowers! I wish I could post a picture here. We call it our Edward Scissorhands bush…

    • It’s a strange year everywhere…. and strange years are probably the new normal. I’m beginning to hate that phrase. Now my winter squash leaves are diseased and turning brown. The squash are still oaky – I think. My beans have been good lol

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