Summer-Squash Soup with Parsley-Mint Pesto

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IngredientsSummer-Squash Soup with Parsley-Mint Pesto

Squash soup

  • 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
  • 1 medium onion, halved lengthwise and thinly sliced crosswise
  • 1/2 teaspoon salt
  • 2 lb. yellow summer squash, halved and thinly sliced
  • 2 carrots, thinly sliced
  • 1 yellow-fleshed potato (1/2 pound), peeled, halved, and thinly sliced
  • 4 cups chicken stock or reduced-sodium chicken broth


  • 3/4 cup loosely packed fresh mint leaves
  • 1/2 cup loosely packed fresh flat-leaf parsley sprigs
  • 1 large scallion, chopped (1/2 cup)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons water
  • 1/4 teaspoon salt



  1. Melt butter in a 6- to 8-quart wide heavy pot over moderate heat, then cook onion with salt, stirring, until softened, about 8 minutes.
  2. Add squash, carrots, potato, and stock and bring to a boil. Reduce heat, then simmer, partially covered, until vegetables are very tender, about 20 minutes.
  3. Remove from heat and cool soup, uncovered, 10 minutes.
  4. Working in batches, puree; soup in a blender until smooth (use caution when blending hot liquids) and transfer to a bowl.
  5. Return purée to cleaned pot and thin with water if desired; simmer 3 minutes.
  6. Season with salt.


  1.  While vegetables simmer: Pulse mint, parsley, and scallion in a food processor until finely chopped.
  2. With motor running, add oil in a stream, then add water and salt, blending until incorporated.
  3. Swirl 1 tablespoon pesto into each bowl of soup.
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