Summer Squash Soup
Prep time
Cook time
Total time
Recipe by:
Serves: 4
  • 6 large (about 4 pounds) yellow squash, stems removed and chopped into large chunks
  • 1 large sweet onion, such as Texas Sweet or Vidalia, peeled and chopped
  • 1 rib celery, chopped
  • 1 quart vegetable stock or light chicken stock
  • 2 tablespoons chopped fresh mint leaves
  • 1 tablespoon unsalted butter
  • ½ cup half and half
  • Kosher salt
  • Ground white pepper
  • Pinch of Acadiana Table Cajun Seasoning Blend, see recipe here
  • 4 tablespoons sour cream
  • 1 cup toasted croutons
  • 4 sprigs fresh mint, for garnish
  1. In a large pot with a tight-fitting lid over medium-high heat, add the squash, onion, and celery, and add the stock. Bring to a boil and cover. Lower the heat to a simmer and cook until the vegetables are tender, about 30 minutes. Drain the liquid and reserve.
  2. In the container of a food processor, add the vegetables along with the mint leaves, butter, and the half and half. Lightly sprinkle with salt and white pepper, and a pinch of Cajun seasoning. Process on high until the mixture is smooth and the texture of a thick bisque-like soup. If too thick, thin it by adding more reserved vegetable stock. Taste the mixture and adjust with more salt and pepper, if needed.
  3. Pour the mixture back into the pot and bring to a simmer. Ladle into individual serving bowls and stir in the sour cream; top with croutons, and garnish with a sprig of fresh mint.
I use the yellow crookneck squash, but feel free to use any summer squash. I like the vegetable stock for a light flavor, but I’ve done this recipe with chicken stock (light, not dark) with favorable results. If you don’t have fresh mint, substitute fresh basil. I like the subtle spice with just a pinch of Cajun seasoning, so be careful not to overpower this delicate dish. Add your sour cream to a mini squeeze bottle and make concentric circles on the surface of the soup; use a wooden skewer (or toothpick) to draw your design.
Recipe by Acadiana Table at