Cool Summer Squash Soup

Serves: 4
Total Calories: 376


1 clove garlic, minced
1/4 cup olive oil
1 cup sweet onion, chopped
1 to 2 yellow squash, sliced
1 to 2 zucchini, sliced
1 (16-ounce) can diced tomatoes
Optional: 1/2 spaghetti squash
1 (14 1/2-ounce) can chicken or vegetable broth
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
salt and pepper to taste


In a large saucepan over medium heat, sauté garlic in oil. Remove garlic; add onion and squash. Sauté until soft. In a large soup pot, add squash mixture and remaining ingredients. Simmer for 30 minutes; cool. Refrigerate until ready to serve.

Spaghetti Squash Variation:
Microwave spaghetti squash on high setting cut-side down for 8 minutes, or until easy to remove. Remove seeds; with a fork, scrape out pulp which will resemble spaghetti. Cool; add pulp to soup mixture.

Tip: For savory soup croutons, heat one tablespoon olive oil in a large skillet. Add as much chopped thyme, oregano and tarragon as desired, then stir in 2 bread slices that have been cubed. Cook until lightly golden, then garnish soup servings.

Nutritional Facts:

Serves: 4
Total Calories: 376
Calories from Fat: 120

This Cool Summer Squash Soup recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

More Recipes from the Summer In the Country Cookbook:
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Greek Pizza
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Mom’s Squash Casserole
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