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Yellow Summer Squash Soup

  • Author: Priya Mahadevan
  • Total Time: 25 minutes
  • Yield: 6 1x


This recipe is made with completely homegrown vegetables. Wholesome, hearty and utterly delicious – and the taste was even better for us since we had harvested these veggies in our very own garden – that is an indescribable rush, trust me.


  • 45 medium sized squashes, washed, with the skin on
  • 56 ping pong ball sized red tomatoes
  • 34 red chillies (all per taste)
  • 2 green chillies
  • 15 halved cashews
  • 2 tablespoons of brown sesame seeds
  • 1 tablespoon of olive oil
  • 4 cups of water
  • 23 cloves of garlic
  • 3 sprigs of fresh thyme
  • 4 leaves of sage
  • Salt to taste


  1. Cut the tips of the squash and dice them into fairly large pieces (it’s going to be ground).
  2. The rest of the ingredients can be put in whole.
  3. In a 4 quart pan, ad the oil, the chillies, the sesame, the garlic and the squash and sautee for a couple of minutes.
  4. Add the green chillies and tomatoes next. Sautee those for about a minute before adding the water.
  5. Keep half closed and allow them to cook and come to a boil.
  6. Now add the thyme and sage leaves, cashew nuts and salt and boil for a few minutes.
  7. If you have a Vita-Mix, go ahead and grind it hot. Otherwise, wait for it to come to room temperature before grinding it.
  8. Grind it into a smooth, creamy soup consistency.
  9. Heat and serve with croutons.
  10. Enjoy!
  • Prep Time: 5 mins
  • Cook Time: 20 mins
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