This Creamy Summer Squash Soup is packed with flavor! With only a few simple ingredients, turn your garden surplus into a coveted favorite!
Sometimes it can be tricky to know how to utilize all of the abundance. Yellow summer squash has been pouring into the kitchen by the bucketfuls. To be honest, this is not one of our family’s preferred vegetables. It must be genetic, but we were bred to dislike squash.
I decided to experiment with a creamy summer squash soup recipe. Imagine my excitement when my entire family not only tolerated but actually enjoyed my creation! It was a huge win to get positive feedback on a squash dish.
This creamy summer squash soup is easy to make and utilizes so much squash! Some recipes may advertise the presence of a given ingredient, but upon further investigation, only a small amount is used in a given dish. The primary ingredient in this Creamy Summer Squash Soup is in fact, squash. What an enigma! I can utilize a small harvest of squash for one simple meal that my entire family enjoys. It’s a win win!
This Creamy Summer Squash Soup recipe calls for fresh summer squash, but frozen works just as well. Preserve several freezer gallon bags of squash during the summer, and in the cold months add it to soup for a cozy meal option.
We love that we can make this soup with ingredients entirely from our farm. We harvest summer squash, onions, garlic, basil and dill from our gardens. Our farm supplies the beef and dairy, and we make our own chicken bone broth which contains many vitamins and nutrients.
What You’ll Need
- Summer Squash – In the summertime squash grows in abundance. Want to make this soup in the winter? Remove the seeds, chop squash into one inch cubes, and add to gallon freezer bags. Pull out the harvest at a later date and add to soup for a cozy meal option.
- Onions – White onions are my preferred bulb for this recipe, but red works too. I like to do a whole passel of onions for flavor and medicinal benefits!
- Garlic – Use fresh whenever possible! This will ensure a robust flavor, not to mention incredible health benefits.
- Ground Beef (or Venison) – I love adding beef or venison to soups for flavor and heartiness. There’s no magic to the kind you choose. Sausage, beef or venison are all great options!
- Whole Milk – You can’t get any creamier than a glass of whole milk. The texture goes from good to great after adding a cup of raw milk (cream included) to your soup.
- Chicken Bone Broth – The kind of broth used doesn’t matter, but the better the quality the better the medicinal benefits. Check out our favorite bone broth company.
- Basil – This recipe is designed around using what’s already growing in a summer garden. Basil is abundant this time of year, so why not add it to your soup? It tastes amazing and brings the dish to a whole new summery level!
- Dill – I love to throw a little dill into my dishes for extra flavor.
- Himalayan Salt – Packed with minerals, this salt is the perfect seasoning choice for any recipe.
- Water – Non-chlorinated or spring water is best!
Easy Creamy Summer Squash Soup
Course: SoupsCuisine: AmericanDifficulty: Easy12
servings30
minutes1
hour50
minutesThis Creamy Summer Squash Soup is packed with flavor! With only a few simple ingredients, turn your garden surplus into a coveted favorite!
Ingredients
12 Cups Summer Squash (about 6-7 medium squash)
4 Medium Onions
6 Garlic Cloves
1 lb. Ground Venison, Beef or Sausage
1 Cup Whole Milk
2 Tablespoons Salt
3 Tablespoons Fresh Basil (or 2 Tablespoons dried)
2 Tablespoons Fresh Dill (or 1 Tablespoon dried)
5 Cups Beef, Chicken, or Vegetable Broth
3 Cups Water
2 Tablespoons Coconut or Avocado Oil
Directions
- Grease bottom of large stock pot with oil.
- Remove stems from squash and cut in half. Using a knife or spoon, scrape out seeds. Dice seedless halves into 1-inch cubes and add to greased pot.
- Finely dice onions and add to pot. Peel garlic cloves, finely chop or mince, and add to pot. Turn on medium-high heat, and allow to cook until vegetables are lightly browned which can take up to fifteen minutes.
- Add fresh dill, basil and salt.
- Reduce temperature to medium-low, and add broth and water to pot. Cook on medium-low heat until soup begins to lightly boil.
- Transfer soup to a high speed blender, and blend until soup is a smooth consistency. Depending on the size of your blender, this may take two steps. Return blended soup back to pot and simmer.
- In a separate pan, brown meat until fully cooked. Add to soup until evenly incorporated. Continue to simmer soup on medium-low heat for about thirty minutes.
- Just before serving, add whole milk to the soup pot.
- Garnish with fresh dill or basil. Serve hot.
Notes
- This Creamy Summer Squash Soup recipe calls for fresh summer squash, but frozen works just as well. Preserve several freezer gallon bags of squash during the summer, and in the cold months add it to soup for a cozy meal option.
A New Family Staple
I was so excited to discover this creamy summer squash soup recipe! It has become a new staple in our house and is packed with delicious flavor and nutrition. Not only is it the perfect summertime meal, I can already hear it calling my name on a chilly winter evening. Try pairing with cornbread, fresh wheat rolls or bread sticks for best results.
Joyfully,
Lauren
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