New This Month

Summer Squash Soup

Vegetables from the garden abound in cups of chilled squash soup.

  • Yield: Makes 2 quarts

Source: Martha Stewart Living, July 2004


  • 3 tablespoons unsalted butter
  • 1 medium white onion, thinly sliced
  • 1/2 teaspoon turmeric
  • Pinch of cayenne pepper
  • 3 pounds yellow summer squash (about 6 medium), cut into thin half-moons
  • 3 1/2 cups homemade or low-sodium store-bought chicken stock, or water
  • 2 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground white pepper
  • 1 tablespoon fresh lime juice
  • Shelled sunflower seeds, toasted, for garnish
  • Paprika, for garnish


  1. Melt butter in a large saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, about 5 minutes. Add turmeric and cayenne; cook, stirring, 30 seconds. Add squash and stock; bring to a boil. Reduce heat; simmer, stirring occasionally, until squash is very tender, about 20 minutes.

  2. Let cool slightly; puree in batches in a blender (so blender is never more than halfway full). Season with salt and white pepper; stir in lime juice. Refrigerate until cold, about 6 hours, or up to 1 day. Served chilled with seeds and paprika.


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