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Summer Squash Soup

Thanks again to Tina Jurgaitis!

adapted from: Paula Deen

Note: this recipe works well with any of the yellow (including the patty pan shape) or pale green squash we get in our shares. Some zucchini is OK, but not a lot. Servings: 4 to 6


2 tablespoons olive oil 2 lbs. yellow squash, sliced into rounds (a little more or a little less than 2 lbs. is OK, too)
1 large onion,
sliced 4 carrots
sliced thin 1 ½ cups chicken or vegetable stock
1 can evaporated milk
2 cups cooked ham, diced (do not use country ham)
Salt and pepper to taste
½ cup white cheddar cheese, grated, for serving


In a large soup pot, heat olive oil. Sauté onion, carrots and squash for 20 minutes. To this mixture add chicken or vegetable stock and stir well. Simmer for a few minutes to let the flavors blend. Carefully put about three-fourths of the onion-carrot-squash mixture in the food processor or blender and pulse until mostly smooth. Return pureed portion back to the soup pot.
Freezer Tip: It is OK to cool the soup and freeze it at this point. Be sure to label the container with the contents, date and further instructions. When ready to use, thaw in the fridge overnight. If the final soup comes out a little watery, crumble in a few crackers.

Simmer gently until the mixture bubbles. Stir in evaporated milk and ham. Let the soup simmer gently again for about 5 minutes, taste the soup and season with salt and pepper to taste. Serve each portion with a little cheddar cheese on top.

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