Chilled Squash Soup


People tend to fall into one of two camps when it comes to cold soup:  They either love it or hate it!  This recipe for a chilled squash soup is so incredibly easy and a perfect way to use up end of the summer squash – if, of course, you are camped out in the “love it” group.

I brought in Indian flavors to really make this soup stand up and salute!  To simplify the amount of spices needed and bottles handled, I used a convenient Indian spice mix called Garam Masala.  We talked about Garam Masala in our previous recipe for Grilled Cauliflower.   Remember it is a fabulous mixture of:

  • Black peppercorns
  • Cloves
  • Cinnamon
  • Nutmeg
  • Cumin
  • Bay Leaf

It is a super convenient short-cut to a mouthful of exotic spices.  I use it all the time for a blast of flavor.

To keep the Indian vibe going, I sauteed the squash, garlic, and onion in coconut oil and used an unsweetened can of coconut milk as the soup base.  To add texture and crunch, I finished our chilled squash soup with chopped red onion, salty pistachios, a sprinkle of Garam Masala, and a squeeze of fresh lime.  I imagine it would also be divine finished with crispy gluten-free whole grain croutons and fresh herbs – especially cilantro.

To create the smooth consistency, I used my hand blender but you can also use a regular blender – just do it in small batches.  I placed the pot in the sink and fired up my hand blender.  Doing this task in the sink makes for easier clean up if there is any splattering.  I am all about making clean up more efficient which is why I always wash dishes as I cook.  I don’t like to face a kitchen full of dirty dishes with a belly full of food.  I suggest you wash as you go!

I hope you enjoy this squash soup – and that it brings you the “chill” you need to cool down.

Happy Cooking until next time!


Chilled Squash Soup
Serves: 4 bowls
  • 3 yellow squash, diced
  • 1 medium onion, diced
  • 3 garlic cloves, grated using a microplane for convenience
  • 1 tablespoon coconut oil
  • 1 teaspoon garam masala
  • 1 can unsweetened coconut milk
  • Salt & Pepper to taste
  • Water for thinning out the soup to your desired consistency
  • Finish with: Chopped red onion, pistachios, more garam masala, lime juice, and optional cilantro
  1. In a large sauce pan, heat the coconut oil to medium high. Add the garlic and onion and saute for a few minutes. Add the squash, garam masala, salt & pepper and cook until softened. Add the coconut milk. Set the pan in the sink and using a hand blender, process until smooth. Add water to achieve your desired consistency and taste for salt & pepper. Transfer to a bowl for storing in the refrigerator. Cover and chill for a couple hours.
  2. Finish with chopped red onion, pistachios, a sprinkle of garam masala, and a squeeze of lime.


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