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Chilled summer squash soup

Updated: Sep 4, 2022

This refreshing soup is made with delicious @panierdufermier produce and is paired with fresh dill and coconut milk.


Yields 4 portions.

2 yellow summer squash (chopped)

1 onion (chopped)

5 cups chicken broth

Extra-virgin olive oil (drizzle)

1/2 cup coconut milk (garnish)

1/2 zucchini (thinly sliced, for garnish)

Fresh dill (garnish)

Ground pepper & salt to taste


Sautée the onions with evoo at medium heat until they become translucent. Add the summer squash and cook for 8 minutes. Add the broth and bring to a boil. Simmer uncovered for 20 minutes. With a hand mixer, purée the soup until it has a smooth consistency. Let cool and chill in the refrigerator for at least 4 hours. Serve with zucchini slices, coconut milk and fresh dill. Enjoy!

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