Summer squash soup with lemon recipe


  • Yield: 6 cups (1.4 L)


  • 1 tbsp (15 ml) coconut or avocado oil
  • 1 cup (140 g) diced onion
  • 4 cups (450 g) summer squash, chopped into bite sized pieces (about 3 large)
  • 2 cloves garlic, peeled and minced
  • ½ tsp salt
  • 4 cups (960 ml) Chicken Broth
  • ¼ cup + 2 tbsp (90 ml) lemon juice
  • 1 tbsp (5 g) lemon zest
  • ½ tsp ground turmeric
  • 2 tbsp (30 ml) extra virgin olive oil
How to Make It
  1. Heat the coconut or avocado oil in a large saucepan and add the diced onion. Cook until softened, about 5 minutes. Add the summer squash, garlic and salt, stirring through the pan and cooking until the garlic is fragrant, about 1–2 minutes.
  2. Add the chicken broth and increase the heat to bring the pan to a gentle simmer. Cook until the summer squash is tender, about 15 minutes. Add the lemon juice, lemon zest and turmeric. Remove the pan from the heat.
  3. Use an immersion blender to carefully blend the soup until smooth. Drizzle each bowl with a little extra virgin olive oil just before serving. This soup can be served hot or chilled.

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