Best 7 Chilled Summer Squash And Basil Soup Recipes

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As the summer sun radiates its warmth, it nurtures an abundance of fresh produce, including the vibrant summer squash. Its delicate flavor and tender texture make it an ideal ingredient for a chilled soup that captures the essence of the season. Paired with the aromatic basil, this soup transforms into a refreshing and flavorful culinary delight. Get ready to embark on a culinary journey as we explore the best recipe for chilled summer squash and basil soup, a dish that promises to tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

SUMMER SQUASH SOUP



Summer Squash Soup image

A healthy, easy and delicious soup made with fresh summer veggies. Serve hot or cold and freeze leftovers to enjoy on cold winter days!

Provided by jsquilts

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 8

2 tablespoons butter
2 onions, chopped
5 cups chicken broth
2 potatoes, peeled and chopped
2 carrots, peeled and thinly sliced
8 cups chopped zucchini
2 tablespoons chopped fresh basil
salt and ground black pepper to taste

Steps:

  • 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 zucchini and simmer until all vegetables are tender, about 15 minutes.
  • 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. Puree in batches until desired consistency is reached.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 27.8 g, Cholesterol 14.3 mg, Fat 4.7 g, Fiber 5.3 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 891 mg, Sugar 8.4 g

CHILLED YELLOW SQUASH SOUP WITH DILL



Chilled Yellow Squash Soup with Dill image

I make this soup with small yellow squash from my yard and leave the skin on. They give the soup a wonderful color and a mild buttery flavor. You can also make them with zucchini, but pick small, young ones with small seeds.

Provided by nch

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 4h45m

Yield 8

Number Of Ingredients 8

2 tablespoons olive oil
2 pounds yellow summer squash - halved, seeded, and sliced
1 onion, chopped
2 quarts vegetable broth
4 ounces plain yogurt
salt and pepper to taste
½ teaspoon lemon juice, or to taste
2 tablespoons minced fresh dill

Steps:

  • Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add yellow squash. Cook and stir until starting to soften, about 5 minutes. Pour in broth and bring to a simmer. Cover, reduce heat, and simmer until soft, about 20 minutes.
  • Puree soup using a stick blender until smooth. Let cool to lukewarm. Stir in yogurt and season with salt, pepper, and lemon juice. Stir in dill and chill in the refrigerator at least 4 hours. Serve chilled

Nutrition Facts : Calories 96.2 calories, Carbohydrate 11.9 g, Cholesterol 0.8 mg, Fat 4.4 g, Fiber 3.4 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 492.6 mg, Sugar 4.6 g

SUMMER SQUASH SOUP WITH BASIL



Summer Squash Soup with Basil image

Provided by Food Network

Categories     main-dish

Time 50m

Number Of Ingredients 10

2 tablespoons olive oil
1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped
1 large onion, chopped
6 cups Summer Vegetable Stock
1/2 cup julienned basil
1 1/2 tablespoons butter, softened
1 1/2 tablespoons flour
Salt and freshly ground pepper to taste
Juice of 1 lemon
Sour cream or plain yogurt as an accompaniment

Steps:

  • Heat the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and flour together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve with a dollop of sour cream or yogurt.

CHILLED CURRIED YELLOW SQUASH SOUP



Chilled Curried Yellow Squash Soup image

Categories     Soup/Stew     Vegetable     Freeze/Chill     Vegetarian     Quick & Easy     Summer     Chill     Gourmet

Yield Makes about 5 cups, serving 4 as a first course

Number Of Ingredients 9

1/2 cup thinly sliced white part of leek, washed well and drained
1 teaspoon extra-virgin olive oil
1 teaspoon curry powder
1/4 teaspoon turmeric
1 1/2 pounds yellow squash (about 3 large), sliced thin
4 cups water
Accompaniments
2 tablespoons low-fat sour cream
1 tablespoon Major Grey's chutney

Steps:

  • In a 3 1/2- to 4-quart heavy saucepan cook leek in oil over moderately low heat, stirring occasionally, until softened. Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds. Add squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes. Cool mixture slightly and in a blender purée in batches until smooth, transferring to a bowl. Season soup with salt and pepper. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day. Before serving, season with salt and pepper if necessary.
  • Serve soup with small dollops of sour cream and chutney.

SAUTEED SUMMER SQUASH WITH BASIL



Sauteed Summer Squash With Basil image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds young fresh summer squash
3 tablespoons olive oil
1 clove garlic, minced
Coarse salt and freshly ground pepper to taste
3 tablespoons fresh basil leaves

Steps:

  • Cut the squash in thick slices. Heat the oil in a large skillet and saute the squash over high heat so that it is golden brown on both sides, but not overcooked. It should still be slightly crunchy. Remove with a slotted spoon as the pieces are cooked and place them in a serving bowl.
  • Add the garlic to skillet, cook until golden. Add with oil left in pan to the squash. Season with salt and pepper, sprinkle with basil and toss. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 4 grams

SUMMER SQUASH SOUP WITH BASIL PISTOU



Summer Squash Soup with Basil Pistou image

Pistou, a French version of pesto, is a mixture of basil, garlic, and olive oil.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

1 tablespoon unsalted butter
1 medium leek, white and pale-green parts only, thinly sliced and thoroughly rinsed
1 small clove garlic, minced
Salt and freshly ground pepper
2 1/4 pounds yellow summer squash, trimmed and cut into half moons
2 cups low-sodium chicken or Homemade Chicken Broth
2 cups loosely packed fresh basil leaves, plus more for garnish
1/3 cup olive oil

Steps:

  • Melt butter in a medium stockpot over medium-high heat. Add the leek and half the garlic. Season well with salt and pepper; cook, stirring until soft and tender, 3 to 5 minutes.
  • Add squash, and cook, stirring, 3 to 5 minutes. Add chicken stock, and bring to a boil. Reduce heat to a simmer, and cook until tender, 15 to 20 minutes. Remove soup from heat; let cool slightly.
  • Fill the bowl of a food processor with basil and remaining garlic. Drizzle olive oil through the feed tube; process until smooth. Season with salt and pepper. Transfer basil pistou to a small bowl.
  • Place slightly cooled soup in the cleaned bowl of the food processor, and process until soup is pureed but still slightly chunky.
  • Return to stockpot; cook to reduce liquid and thicken just slightly, about 5 minutes. Adjust seasoning with salt and pepper. Ladle into soup bowls, garnish with basil, and serve with basil pistou.

CHILLED SUMMER SQUASH SOUP WITH FRESH HERBS



Chilled Summer Squash Soup With Fresh Herbs image

A refreshing soup for a hot day, with a little tang from buttermilk. Serve with a spinach salad and rolls for a light meal. Cook time includes overnight chilling. Use only fresh herbs in this. Plain yogurt can be substituted for the buttermilk.

Provided by Outta Here

Categories     Vegetable

Time P1DT40m

Yield 4 serving(s)

Number Of Ingredients 14

4 medium zucchini, washed and sliced into 1-inch pieces
1 large crookneck yellow squash, washed and sliced into 1-inch pieces
2 medium pattypan squash, quartered
1 large onion, thinly sliced
1 teaspoon garlic, finely minced
3 cups chicken broth (I use low-fat, low-sodium)
salt, to taste
white pepper, to taste
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh Italian parsley, finely chopped
1 tablespoon lemon juice
1 cup low-fat buttermilk
fresh basil, chopped
fresh Italian parsley, chopped

Steps:

  • In a large saucepan place all the squash. 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.
  • Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk.
  • Place in a container, cover and refrigerate overnight.
  • When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper.
  • Serve chilled, garnished with chopped basil and parsley.

Tips:

  • Choose the right squash: Look for small, tender summer squash with smooth, unblemished skin.
  • Prep the squash: Wash the squash and cut it into 1-inch cubes. You don't need to peel the squash.
  • Cook the squash: There are two ways to cook the squash for this soup: roasting or boiling. Roasting brings out the squash's natural sweetness, while boiling is a quicker method.
  • Make the soup: Once the squash is cooked, it's time to make the soup. Simply blend the squash with the other ingredients until smooth. You can use an immersion blender or a regular blender.
  • Chill the soup: This soup is best served chilled. Chill it for at least 2 hours before serving, or overnight for even better flavor.
  • Garnish the soup: When you're ready to serve the soup, garnish it with fresh basil, croutons, or a drizzle of olive oil.

Conclusion:

Chilled summer squash and basil soup is a refreshing and flavorful soup that's perfect for summer. It's easy to make and can be tailored to your own taste preferences. Whether you like it creamy or chunky, mild or spicy, this soup is sure to please. So next time you're looking for a light and healthy summer meal, give this soup a try. You won't be disappointed!

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