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Summer Squash Soup With Lemon & Fresh Dill

Summer Squash Soup with Lemon & Fresh Dill

What You Will Need:

  • Pot

  • Knife

  • Cutting Board

  • Blender


  • 2-3 Large Squash or 6 Smaller Squash

  • 2 scapes chopped or 5-6 cloves of garlic chopped

  • 1 large onion chopped

  • Broth - chicken, bone or vegetarian

  • Salt & Pepper

  • Olive Oil

  • Turmeric

  • ¼- ½ cup freshly chopped dill

  • Squeezed juice of a lemon or to taste


  1. Add tablespoon of olive oil to hot skillet or pot, throwing in the garlic and the onion. Saute until it reaches a translucent color.

  2. Add the tablespoon of turmeric, salt and pepper (to taste). Give a gentle mix and set aside.

  3. Cut up the squash into cubes.

  4. Add the squash to the onion mixture in the pot. Give everything a good mix, you can do this with the stove burner turned off.

  5. Add six cups of broth of choice and put to a medium to low heat. Set aside to cook for 20-25 minutes. The squash should be tender and soft, but not mushy.

  6. Remove from heat. Add the fresh dill and lemon to taste, with salt and pepper as needed.

  7. Blend with hand blender or mixer. It can be as smooth or chunky as you appreciate it.

  8. Serve with more fresh dill, mint, or pumpkin seeds for crunch.

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