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.