When summer arrives and farmers’ markets and grocery stores overflow with fresh produce, take advantage of the bounty of yellow and green summer squash. This Freezer Meal Summer Squash Soup is an easy, refreshing option for lunch or dinner that you can prepare ahead and cook whenever you like.
If you’re lucky enough to have a garden overflowing with zucchini and yellow squash, this simple freezer-meal approach is a great way to preserve the season’s flavor. Freeze the prepared ingredients and you’ll be able to enjoy a creamy summer squash soup any time of year.
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Recipes Using Fresh Squash
One of my favorite ways to enjoy summer squash is in a light, creamy soup. When squash is in season I like to cut and portion zucchini and yellow squash, then freeze them in recipe-ready bags so a satisfying meal is always at hand.
This Freezer Meal Summer Squash Soup is especially convenient: freeze the raw ingredients together in a bag and, when you’re ready to eat, thaw and cook. The result is a fresh-tasting soup that highlights summer produce even after the season ends.
How to Make Freezer Meal Summer Squash Soup
Freezer Meal Summer Squash Soup captures the bright, mild flavor of summer squash in a simple, make-ahead meal. Prepare and freeze the ingredients now, then thaw and cook when you want a quick, satisfying soup.
Ingredients
- 1 cup cubed zucchini
- 1 cup cubed yellow squash
- 2 cups vegetable or chicken broth
- ½ cup diced onion
- 1 tablespoon minced garlic
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried dill weed
- 8 ounces sour cream (stir in at the end of cooking)
Directions
- Place all ingredients except the sour cream into a one-gallon freezer bag.
- Press out as much air as possible, seal the bag, lay it flat on a cookie sheet, and freeze until solid.
- Once frozen, remove the cookie sheet and stack the bags in the freezer for storage.
How to Cook Freezer Meal Squash Soup on the Stove
- Thaw the freezer bag overnight in the refrigerator.
- Pour the contents into a large pot.
- Bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer until the squash is tender, about 20–30 minutes depending on the size of the cubes.
- Stir in the sour cream just before serving so the soup becomes creamy but not curdled.
- Yields about 4 servings and can be easily doubled.
- Serve immediately with crusty bread or crackers.
Print the Freezer Meal Summer Squash Soup Recipe
To make this in a slow cooker, see the Crock Pot Summer Squash Soup recipe.
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Freezer Meal Summer Squash Soup
Arlene Mobley – Flour On My Face
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Ingredients
- 1 cup cubed zucchini
- 1 cup cubed yellow squash
- 2 cups vegetable or chicken broth
- ½ cup diced onion
- 1 tablespoon minced garlic
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried dill weed
- 8 oz. container plus 8 ounces sour cream (added at the end of cooking time)
Instructions
Make the Freezer Meal
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Fill a gallon-size freezer bag with the squash, broth, onion, garlic, and seasonings.
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Seal the bag tightly, place it flat on a cookie sheet, and freeze until solid. Remove the cookie sheet and store the frozen bag(s) in the freezer.
To Cook
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Thaw the frozen soup overnight in the refrigerator.
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Pour the thawed contents into a large pot and bring to a boil over medium-high heat.
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Reduce heat and simmer until the squash is tender, then stir in the sour cream just before serving.
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Makes about 4 servings. Serve with bread or crackers.
Recipe Expert Tips
- Cooking times vary by method: stove top typically takes under an hour once heated through; slow cooker versions will take longer. Adjust simmering time until the squash is tender.