Summer squash is one of those vegetables (botanically speaking, a fruit) that seems to grow, and grow, and grow. There have been summers where I don’t even plant it because I simply don’t have enough neighbors to give it all away to!

One delight I have when my garden is full of these yellow gems, is my Summer Squash Soup recipe. It’s sweetened by maple syrup, with a savory crunch from the tops of fresh green onions, and there’s a secret sweet ingredient that adds complexity to the bowl every time you scoop it up!

Using Summer Squash in Recipes

Summer squash comes in a variety of types, from zucchini, to crookneck, straight-neck, and scallop. You can use any of the above, but I recommend the yellow varieties for this Summer Squash Soup recipe.

Summer squash is full of nutrients like vitamin A and C, along with manganese, folate, magnesium, potassium, and fiber. Most of the nutrients are in the rind of summer squash, so it’s ideal to keep the skin on when cooking, but most people don’t know that an added nutritional benefit is the anti-inflammatory effects of the seeds, which contain Omega 3 fatty acids.

When you think of a squash-based soup, you likely think of sweet, buttery butternut squash, but you’ll be surprised at the similarity in flavor when you try this dish, which is sweetened with real maple syrup. Plus, we use chopped apples at the bottom of each bowl, and when you scoop them up onto your spoon, they add a delightfully tart twist that really makes this dish take off!

This recipe calls for a large spring onion, but if you only have a regular onion, that’s totally fine. Most people don’t consume the greens on a spring onion the way they often do on a green onion/scallions, but I think the taste and snap of them are quite delicious in this recipe—and plus, they can be harvested around the same time as yellow squash if you’re growing them.

Summer Squash Soup Recipe

A touch of real maple syrup, combined with slowly caramelized onions and the bite of Granny Smith apples makes this summer squash soup recipe one you’ll be making for years with the bounty from your garden!

• Author: Amanda MacArthur
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6-8 cups 1x
• Category: Soups

Ingredients

Scale 1x2x3x

• 2 cups chopped spring onion bulb, and 2 tbsp chopped greens
• 5 tbsp butter, divided
• 4 medium 6-8” yellow summer squash
• 3 cloves garlic
• 1/2 tsp salt
• 1/16 tsp or 4 cranks fresh ground pepper
• 1 cup broth, divided
• 1/4 cup heavy whipping cream
• 1/2 cup real maple syrup
• 1/4 cup granny smith apple, peeled, finely diced

Instructions

1. Wash and chop spring onion (about 2 cups), set aside, finely slice greens (2 tbsp).
2. Melt 4 tbsp butter over medium heat in a medium saucepan. Once melted, add onions and cook for five minutes to start caramelizing. Add a teaspoon of water, mix, and continue to do this for 10-15 more minutes, adding a tbsp water each time the water dries up, to keep them moist. Do this until the onions become a medium brown from caramelization (not from burning — don’t burn the onions!).
3. In the meantime, roughly chop your squash into small bite-sized pieces and mince your garlic, ideally with a zester or other fine grater. The squash will come to about 6 heaping cups after chopping. Peel and chop a quarter of your granny smith apple into small 1/8” squares (quite small!).
4. Once onions are soft and medium brown, add remaining 1 tbsp butter, melt, mix, then add minced garlic, salt and pepper, and stir again. After 30 seconds when garlic becomes fragrant, add chopped squash and 1/2 cup broth raising heat to a medium-high simmer uncovered, about 10 minutes.
5. Once all the squash is soft, turn off heat and use an immersion blender to blend while in the pot, then add remaining 1/2 cup broth, heavy whipping cream, real maple syrup and ground pepper, and use the immersion blender again until totally smooth. Add more broth or maple syrup as needed to get the consistency you like. Taste, add more salt/pepper as needed.
6. To plate, divide your apple bits into the bottom of four empty soup bowls, then pour soup into each bowl. Drizzle with maple syrup and garnish with spring onion greens. Enjoy!

This fresh and filling Summer Squash Soup recipe is great for lunch, or can be served alongside grilled meats all year long.

What are your favorite ways to use summer squash from your garden? I’d love to hear your recipes in the comments below. And if you try this recipe, let me know what you think!