Chilled Carrot and Summer Squash Soup

A healthy and creative recipe to put your summer squash to use.

June 16, 2011

Guaranteed to become a new summer favorite, this chilled soup is a creative way to put all that summer squash to good use—especially those yellow crook-necks.

Serves: 4
Prep: 12 min
Cook: 27 min
Total: 39 min


  • 2 cup sliced carrots
  • 3 cup reduced sodium chicken broth
  • 1/4 C chopped red onion
  • 1 clove garlic
  • 3/4 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp ground coriander
  • 1/4 tsp black pepper
  • 1 lg yellow summer squash, chopped
  • 3/4 cup low fat plain yogurt
  • Fresh chives, cut in 1/4" lengths (garnish)

1. In large saucepan, combine carrots and broth. Cover and bring to a boil. Lower heat to medium and simmer until carrots begin to soften, about 7 minutes.

2. Add onion, garlic, cumin, salt, coriander, pepper, and all but 4 tablespoons of squash. Cover, raise heat to high, and bring to a boil. Reduce heat to low and simmer, covered, until vegetables are very tender and flavors are blended, 15 to 20 minutes.

3. In food processor or blender or with a hand blender, puree soup until smooth. Pour into bowl, cover, and chill 1 hour.

4. Stir yogurt into soup until combined. Divide into 4 bowls and garnish each with a tablespoon of reserved squash and chives.

Nutritional Facts per serving
Calories 89.5 cal
Fat 1.3 g
Saturated fat 0.7 g
Cholesterol 6.6 mg
Sodium 466.2 mg
Carbohydrates 14 g
Total sugars 7.9 g
Dietary fiber 3 g
Protein 6.7 g

Recipe courtesy of the Rodale Recipe Finder.

Next Up From Rodale's Organic Life

15 Things You Didn't Know You Could Freeze
Go beyond leftovers, and use your freezer to reduce your kitchen waste.
5 Delicious Things To Make With A Homemade Bread Fail
There’s still hope for a loaf gone bad, whether it didn’t rise or it just came out looking a deflated football.
DIY Cracker Jacks
Maple syrup and maple sugar sweeten the peanuts and popcorn in this movie-night treat.