Yellow Summer Squash Soup

Yellow 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.


  • 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


Share via
Copy link