Summer Squash and Potato Soup Squash and Potato Soup

Summer Squash and Potato Soup

This light, flavorful, and healthy soup is one that your family will enjoy, especially in the summer when squash is in season.  


4 cups Italian zucchini, halved then thinly sliced
2 cups yellow crookneck squash, halved then thinly sliced
¾ cup Leeks, white and light green parts, thoroughly cleaned and finely chopped
1 ½ cups red potatoes, diced
1 tablespoons garlic, finely chopped
4 cups, low sodium chicken broth
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Finely chopped fresh chives for garnish


Heat 3 tablespoons olive oil in a large cast iron or other large pot over medium-high heat. Add onions and saute until softened, about 2 minutes. Add the garlic and saute 1 minute longer. Add the zucchini and yellow crookneck squash and saute until softened, about 10 minutes longer. Add the broth and potatoes and bring to boil, lower heat to a simmer and cook until squash and potatoes are tender. Remove from heat and puree with a hand held blender until smooth. Season to taste with salt and pepper. Gently bring soup back to a simmer. Ladle the soup into bowls and garnish with fresh chives. Serve immediately.

Makes 4 Servings

Download Recipe (PDF)


linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram