Lemon Basil Summer Squash Soup

Lemon Basil Summer Squash Soup

The warm weather is here again and with it comes tons of summer squash.  If you belong to a summer farm share or perhaps grow your own vegetables than you might also be in the same boat as me which is overwhelmed with all that summer squash!

Summer squash comes in several varieties but the most common are zucchini and yellow squash.  Both grow abundantly in your garden and are available fresh in the market this time of year.  The yellow squash are packed with Vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, manganese and potassium.   Zucchini can fall into the green vegetable category which gives you a big dose of Vitamin C, B6, manganese as well as the carotenoids lutein and zeaxanthin which are excellent for your eyes.

Both of these summer squash varieties are super low in calories so it gives you a huge nutritional bang for your buck.  Include them in your diet all summer long to get a diet full of antioxidants and phytonutrients that will promote amazing health.

As yummy and healthy as these summer squash are I can only make so many batches of my Summer Squash Delight.  I was thrilled to come across the idea of using the squash to make a creamy soup.  With a few tweaks to the recipe I was able to make it low calorie without sacrificing any flavor.  The result is amazing and the best part is that this soup can be served hot or cold and can quickly be cooked up in the Instant Pot.

Lemon Basil Summer Squash Soup

1 T avocado or coconut oil
3-4 medium yellow squash and/or zucchini (use either or both)
2-4 cups unsalted organic vegetable stock
1 medium sweet onion chopped
2 garlic cloves, chopped
6 large basil leaves, chopped
1 tsp. salt or to taste
Juice or 1/2 lemon

1. Saute onions in Instant Pot or in large soup pan on stove. Allow to soften about 8-10 minutes.
2. Add chopped garlic and cook an additional 1-2 minutes, stirring to avoid browning.
3. Add squash, 2 cups of broth, basil leaves and salt to the pot. If using the Instant Pot cook on high for 15 minutes and do a quick release. If using the stove add the additional 2 cups of broth and cook until squash is soft about 20-30 minutes.
4. Once the soup is done use an immersion blender or Vitamix to puree the soup to a creamy texture. If using the Instant Pot add additional broth as needed.
5. Add lemon and salt to taste.

Makes 8 servings (1 cup each)

Calories: 48
Fat: 2 g
Carbs: 6 g
Protein: 1 g

Enjoy this refreshing soup any time of day, as part of a meal or snack. If you get a chance to make it please let me know what you think. Tag me in a photo on Instagram or Facebook.

Are you looking to transform your health? Mary works with clients all over the country developing personalized nutrition and exercise plans for weight loss and health. If you’re ready to get started on your journey to health and wellness contact her today!

Visit BodyDesigns Two Week Detox Plan or BodyDesignsbyMary for more information.

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