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There’s no better way to use a bunch of squash and other garden vegetables than a yummy soup. This hearty squash soup for summer is the answer to your squash overload. For more soup recipe ideas to inspire you, check this out.
Do you ever get to that time in the summer when there is a ton of veggies coming out of the garden, but you don’t know what to do with them all. I always see those jokes about, it’s zucchini season, don’t leave your car unlocked at church, someone will fill it with zucchini. I always crack up.
But seriously, if you’re not a canner, what do you do with surplus food? I like to take some of the homeless shelter and of course, the kids take some home to eat and I make it for them here. But I get tired of the same old ways to use things. Here’s a great hearty squash soup for summer that you’re going to love!
Yellow squash is really yummy and good for you too. It’s not super high in carbs if you’re watching that. Winter squash can be a no no on a low carb diet, but summer squash is really low in carbs.
Yellow squash also has a ton of great nutrients that make it a very healthy choice. It’s high in fiber and potassium, plus it has vitamin a, b6 and c. There’s more too. It’s a great choice for health.
Yellow squash soup
Before I made this soup, I scooped out all the seeds because when you cook that part of the squash, it gets soggy and I don’t like that texture. This way all of the squash you use has a nice firm bite and isn’t slimy in the soup.
If you like the seed part, eat it for sure. I hate wasting. I put these seeds and pulp in the freezer to make vegetable stock or meat stock out of later. I don’t like to waste nutrients.
Summer soup recipe
I made this recipe up when groceries were scarce, so these were the only egg noodles I could find at the store. I love them! They tasted like those little noodles in Campbell’s chicken noodle soup. It reminded me of my childhood. They had a great flavor.
This soup was hearty, but light. It tasted like summer. I love using up all the scraps from the fridge and this would be a great soup to do it. I added some white beans to give it extra protein without having to use a ton of meat. It was absolutely delicious. You’re going to love it!
Chicken summer squash soup
Hearty Squash Soup for Summer
- 2 T olive oil
- 1 lb boneless skinless chicken breast cut in cubes
- 12 oz tiny egg noodles
- 1 onion, diced
- 3 stalks celery, diced
- 2 carrots, diced
- 3 yellow squash with seeds scraped out and diced
- 1/2 pks white mushrooms sliced
- 2 cans white beans
- 12 oz frozen corn
- 1 lemon, juiced
- 8 c chicken stock
- 4 cloves garlic, crushed
- 1 tsp dried thyme
- salt and pepper to taste
- Heat olive oil in bottom of soup pot and saute chicken until seared.
- Remove from pan and set aside, reserving oil.
- Add onions, celery and carrots to pan and saute until onions are translucent
- Add squash, mushrooms, beans and corn plus garlic, thyme, salt and pepper, and lemon juice.
- Cook about 5 minutes.
- Add chicken and stock.
- Bring to a rolling boil
- Add noodles and cook until done.
If you’re a squash lover, check out these squash recipes. Zucchini lasagna for summer and butternut squash and cauliflower soup for winter. Roasted zucchini with feta and balsamic is a real treat too. If you’re a soup lover like me, check out chicken and wild rice soup, my kid’s favorite taco soup, chicken tortilla soup, vegetable beef soup and these soup recipes. I love easy dinner ideas!
If you need ideas how to use excess vegetables from the garden this summer, check out how to use excess cucumbers, how to use excess tomatoes, how to use excess herbs, how to use excess peaches, how to use excess greens, how to use excess green beans, and how to use excess hot peppers from the garden.