I live in Texas, and the summers here get hot– like fry an egg on the sidewalk hot. Soup isn’t usually the first recipe I jump for when it’s 100+ degrees outside, but this one always makes it on my dinner table in the summer months. This simple summer squash soup is great as a refresh after indulging on that long vacation, or when you want to throw together something nutritious ahead of time for the week.
My mom used to make this soup for me every summer when zucchini and yellow squash were at the peak of their season. I remember chopping up so much squash. I swear we’d make enough to feed ourselves for a whole month, or at least it seemed like! I’ve paired this one down a bit, so it’s perfect for two, and swapped some ingredients for bonus health benefits.
It’s so funny to me how our bodies know to crave what’s in season. I’m not a huge squash/gourd gal, but something about that totally changes for me in the summertime. Maybe it’s the high water content that my body just loves– thank goodness it’s so naturally hydrating in this Austin heat. I love sauteing yellow squash and zucchini with herbs, too! They give me a switch up from my year-round green beans and asparagus.
Ingredient Specifics
Bone broth: I really like Bonafide Provisions, because each packet is just the right amount for this recipe, but any bone broth will work. I find it in the freezer section and drop the whole frozen cube in the stockpot to defrost and warm up while I prep my vegetables. You can sub for chicken or vegetable broth, but you miss out on some amazing benefits. When bone broth is made, it’s simmered for hours (like 12+)! This technique pulls out vital proteins, vitamins, and collagen from the bones and turns them into an easily digestible liquid. It’s not flavored like chicken broth is, so you need to add bouillon for additional flavor. **Keep in mind that your soup may gel up in the fridge if you go this route. That’s okay! It just means your bone broth is packed with collagen. It will go back to liquid once heated.
Diced tomatoes & green chiles: AKA Rotel. I like the original. It makes the soup a little spicy, but not inedible. You’re welcome to use the mild or even hot versions if you choose. This is an easy spot to mix and match, you could either do one or the other, tomatoes or chiles. I love the addition of both!
Optional toppings: My mom used to always top our bowls with some shredded cabbage. The cabbage always added a welcomed crunch to the soup, and could hold up against the hot broth. I still love this option, but I tend to lean towards kale these days. Simply remove the stem (cut or pull it out), roll the leaf, and cut into thin shreds. **Keep the toppings separate until you heat the individual portion. Adding the cabbage or kale to the leftover tupperware will make it soggy.
Simple Summer Squash Soup
Ingredients
- 3 c chicken bone broth*
- 2 ears corn medium
- 1 zucchini large
- 1 yellow squash large
- ½ can diced tomatoes and green chiles 14.5 oz can
- 1 tsp chicken bouillon I prefer the Better Than Bouillon brand
- salt to taste
Optional Toppings- Shredded
- kale
- cabbage
Instructions
- Add bone broth to stock pot over medium heat. Add bouillon and ½ can diced tomatoes and chiles. Heat while vegetables are prepping.
- Cut squash and zucchini in quarters, lengthwise, and then chop into ¼"-½" pieces. Then, slice the kernels off of the corn cobs. Add vegetables to broth in stock pot.
- Cover and let simmer for 15-20 minutes until squash is tender, but not mushy. It should have a little bit of a crisp bite to the outside edge.
- Taste and add salt, a little bit at a time if desired.
- Serve up a bowl and top with thinly shredded kale or cabbage for additional crunch and benefits.** Keep in the fridge to serve up and reheat throughout the week, or freeze to warm up at a later date.
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