Print
Chilled Summer Squash Soup

Chilled Summer Squash Soup

Alone, kids can push the buttons on a traditional blender. With assistance, they can measure out the ingredients, help add ingredients to the pot and stir the soup in the pot.
Course Soup
Cuisine American
Cook Time 28 minutes
Total Time 1 hour 28 minutes
Yield 6 servings
Calories 59 kcal
Author Jory Lieber

Ingredients

  • 2 zucchini roughly chopped
  • 2 yellow squash roughly chopped
  • 1 red onion roughly chopped
  • 5 cups vegetable stock
  • 1 tablespoon olive oil
  • 1 teaspoon salt plus a few pinches for cooking the vegetables
  • ½ teaspoon pepper
  • Chili powder to taste

Instructions

  1. In a large saucepan, heat the oil over medium heat. Add the onions and a pinch of salt and stir. Sauté for 5 minutes, stirring occasionally.
  2. Add the zucchini and squash and another two pinches of salt. Sauté for 3 minutes and add the vegetable stock. Stir and raise the heat. Simmer the soup for 20 minutes.
  3. Add the spices and purée the mixture using either an immersion blender or a regular blender. Taste and adjust spices as desired.
  4. To chill the soup, pour it into a large shallow dish or divide it into individual portions of around 1¾ cup each. Place soup in the refrigerator, uncovered, for 1-2 hours.