Tag: Vegetable soup

Cool Summer Squash Soup

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Cool Summer Squash Soup

Course: Appetizer, lunch, Soups
Servings: 6
Calories: 100kcal


  • 4 cups  low-sodium vegetable broth
  • 2 medium zucchini squash
  • 2  medium yellow crookneck squash
  • 1 small onion
  • 1/2 cup frozen green peas
  • 2 tbsp Bertolli Extra Virgin olive oil
  • 1/2 tsp kosher salt
  • 1/2 cup plain nonfat Greek yogurt
  • 2 tsp turmeric
  • 1/4 tsp ground black pepper


  • In a saucepan bring the broth to a boil, then reduce heat to medium.
  • Chop the zucchini, yellow squash and onion into large pieces and add to saucepan. Return to boil then simmer for 25 minutes.
  • Add the green peas, oil and salt; simmer for an additional 5 minutes. Remove pan from the heat and let the soup cool to room temperature.
  • Use a blender to combine ingredients into a smooth consistency. Stir in the Greek yogurt, turmeric and ground black pepper.  Refrigerate at least 6 hours or overnight before serving chilled soup.


Helpful hints

  • Try one of these items for additional seasoning: lemon juice, sriracha hot chili sauce, hot sauce, mint leaves, chives or cumin.
  • Look for frozen green peas that are unseasoned or substitute fresh green peas.
  • If available use an immersion blender to easily blend the soup in the saucepan.


Serving: 1cup | Calories: 100kcal | Carbohydrates: 10g | Protein: 4g | Fat: 5g | Cholesterol: 1mg | Sodium: 279mg | Potassium: 504mg | Fiber: 3g | Calcium: 60mg | Phosphorus: 138mg