Summer Squash Recipes

An entire summer's worth of squash can really test the limits of your average cookbook. Enjoy your summer squash through the end of summer with these fresh recipes.

Chilled Summer Squash Soup

Inspired by Bon Appetit

Squash soup is typically a cold-weather dish, but this spin on a fall staple is a refreshing way to switch it up.

First, gather these ingredients:

  • 2 large summer squash, cubed
  • 1 small onion, diced
  • 1 teaspoon curry powder
  • 4 cups low-sodium chicken broth
  • 3 tablespoons vegetable oil

In a 10-inch skillet, heat your vegetable oil on medium-high heat.

Drop in your squash, onion and curry powder. Cook for about 8-10 minutes, or until the squash becomes tender. Add broth, and bring to a boil. Reduce heat, and let your skillet simmer for about 25-30 minutes.

Pour the contents of your skillet into a blender and purée until smooth. Allow the purée to cool for 2-3 hours in the refrigerator.

Serve with cracked pepper.

Grilled Squash Salad

Inspired by Cooking Light

Like the chilled soup, a salad might not be on the top of your summer squash recipe list. Try this salad for your next backyard cookout.

Your ingredients:

  • 3 large summer squash, halved lengthwise
  • 1 large zucchini, halved lengthwise
  • 1 large Vidalia onion, halved
  • Canola oil spray
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup torn fresh basil leaves
  • 1/2 cup torn fresh mint leaves
  • 1/2 cup fresh flat-leaf parsley leaves

Preheat your grill on high.

Coat the cut sides of each of your summer squash and zucchini with canola spray, salt and pepper. Place your squash, zucchini and onion cut-side down on the grill; cover for 5 minutes. Flip and rotate your vegetables; cover and grill 4 minutes. Remove your squash and zucchini from the grill. Continue grilling your onion for 4 more minutes before removing it from the grill.

Allow your vegetables some time to cool before tossing.

Coarsely chop your vegetables; place in a large bowl. Add a large pinch each of salt and pepper. Pour in your oil and juice; toss together to coat. Add basil, mint and parsley; toss again.