Earlier this week I said I had reached the point in the summer where I had had enough summer squash and asked readers how they were cooking theirs. I got great responses. Here’s what Glenny Cameron, my editorial assistant, is doing with her haul.


Summer squash has been in abundance this season, and I honestly cannot complain.  I find this vegetable to be super versatile, and it keeps well in the refrigerator.  I’ve been eating it roasted, shaved raw into salads, and sliced atop a garden pizza (AKA put whatever I have in the fridge on some pizza dough and call it a night –wonderful and easy).  When the heat took a turn for the bold this week, I began thinking about chilled soups.  I’m not a huge fan of cold soup, but on sweaty days like these, they are a welcome relief and don’t require turning on the oven.  Totally satisfying.  Here is a simple recipe for my summer squash soup.  (Don’t forget that you can play with the seasonings!  Use your favorite spices and herbs and make it your own.)


3-4 medium assorted summer squash, diced

1 medium onion, chopped

3-4 cloves of garlic, chopped

1 1/2 tsp cumin

salt and pepper

4 cups vegetable broth (or water)

1 generous cup chopped cilantro (plus more for yogurt)

greek yogurt

1 lemon

Sautee garlic and onions in a large pot over medium heat.  Add salt, pepper and cumin and continue to cook until onions have softened and garlic is slightly brown.

Add diced squash and vegetable broth.  Make sure to add enough liquid to cover the squash.  Bring to boil.  Cook until squash is very tender (about 20 minutes).

Remove from heat and add cilantro.  Using a blender or an immersion blender, puree (carefully!) the soup until very smooth.  I added a little more water at this stage to reach my desired consistency – thick, but not dense.  Put in the fridge to chill.  (This will take a few hours, so plan ahead.  If you don’t have enough time, you can always put it in the freezer or in an ice bath.)

Meanwhile, mix greek yogurt with a few tablespoons of chopped cilantro and salt.

Squeeze a few tablespoons of fresh lemon juice into your cold soup.  Taste and adjust the seasoning – chilled soups tend to need more salt and spice than hot ones, so keep that in mind when flavoring.  Serve with a dollop of the yogurt and more cilantro for garnish.

To make it a more substantial meal, I served mine with spicy shrimp and roasted tomatoes on skewers, but you could add anything.  Croutons?  Feta?  Corn salsa?  Keep experimenting and you’ll be surprised by how exciting summer squash can be!

–Glenny Cameron

Glenny's full spread, a simple summer meal.