Summer Squash Soup

July 18, 2017

I have had this Summer Squash Soup recipe for many years.  It was just sitting in my file waiting for me to use it!  Now, I wish I hadn't waited so long to use it as it is delicious!  It comes from Cooking Light magazine, and they did a terrific job in the creation of this soup.  The recipe makes the most of fresh summer herbs and garden squash.  Give this simple soup a try, and enjoy savory summer flavors for a light lunch or supper.  I recommend serving it with warm crusty bread and butter - that way you have a complete, yet beautiful meal!

Bon Appetit!


Preparation time is 30 minutes.  Cook time is 15 minutes.  Total time is 45 minutes.



  • 6 cups chicken broth or vegetable broth

  • 3 cups water

  • 2 1/4 cup uncooked farfalle pasta (approximately 6 ounces bow tie pasta)

  • 2 cups finely chopped yellow squash

  • 2 cups finely chopped zucchini

  • 1 tablespoon chopped fresh parsley

  • 1 tablespoon chopped fresh basil

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoon chopped fresh thyme

  • 1/2 teaspoon chopped fresh oregano

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 cup (2 ounces) grated Parmigiano Reggiano cheese

  • 1/2 cup thinly sliced fresh basil



Bring the broth and water to a boil in a Dutch oven (6 quart heavy pot).  Add the pasta, and cook 8 minutes or until almost tender.  Add the squash and the next 7 ingredients (zucchini, parsley, basil, lemon juice, thyme, oregano, and pepper).  Reduce heat, and simmer 4 minutes, or until the pasta is done and the squash tender.  Add salt to taste.  Sprinkle the soup with cheese and basil.  Serves 4 (serving size is approximately 2 cups).


Cal 269, fat 4.6g, prot 16.5g, carb 39.4g, fib 3.4g, chol 10mg



(edited by Anna Weicht)

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