5 from 2 votes
Summer Squash Soup Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Cross continental squash soup that will make us taste the freshness of summer, bite after bite. Dill flavored creamy summer squash soup to delight!
Course: Main Course, Meal, Soup
Cuisine: Gluten free, Keto, Low carb recipe, Sugar free recipe
Author: Thomas Cook
  • 4 tablespoon / 50g Butter
  • 2 medium Onion 160(diced
  • 2 lb / 1kg Summer squash sliced either way
  • 1 teaspoon Salt
  • 1 teaspoon Dill
  • 1 tablespoon Vinegar
  • 1 teaspoon Paprika optional
  • ½ cup / 100ml Water
  • ½ cup / 100ml Water
  • ½ cup / 150ml Sour Cream
  1. Melt butter in a pan.
  2. Saute the onion on the butter until it gets a glassy / translucent look. The onion can be caramelized on low heat if desired but that takes a bit longer and more butter.
  3. Halve the squash then slice it up either horizontally or vertically.
  4. Add the sliced up squash and saute for 3 to 5 minutes.
  5. Sprinkle in the salt, dill, vinegar and the optional paprika.
  6. Pour in the water and the milk.
  7. Turn the heat up until it reaches the boiling temperature then lower the heat and simmer the squash to desired texture in about 10 minutes.
  8. Mix in the sour cream, bring it to boil and turn off the heat.
  9. Let it cool off a bit before serving.
Recipe Notes