soup

Summer Squash Soup with Beans

This Summer Squash Soup with Beans is a hearty, garden-fresh bowl that celebrates zucchini, yellow squash, and Brice squash at their peak. Sweet onion and bell pepper form the aromatic base, while garbanzo beans, diced tomatoes, and a quart of chicken broth build body and depth. Curry powder adds warm, savory spice that complements the natural sweetness of the squash. Finished with a cup of half-and-half for creaminess and a second can of garbanzos for texture, this versatile soup can be served warm or chilled, topped with sour cream, cracked pepper, cilantro, and crusty bread for a satisfying meal.

Servings: 6 to 8 servings
Total Time: 50 min
Pan: Large soup pot or Dutch oven

Ingredients

Soup Base
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 1 bell pepper, chopped
  • 2 medium zucchini, peeled and chopped
  • 2 yellow squash, chopped
  • 1 Brice squash, peeled, seeded, and chopped
  • 2 cans (15 oz each) garbanzo beans, divided
  • 1 can (14.5 oz) diced tomatoes
  • 1 quart chicken broth
  • 2 teaspoons curry powder
  • 1 cup half-and-half
  • Salt, to taste
  • Black pepper, to taste
Optional Garnish
  • Sour cream
  • Cracked black pepper
  • Cilantro sprigs
  • Fresh crusty bread
A bowl of creamy summer squash soup with garbanzo beans, garnished with herbs.

Instructions

  1. Sauté onion and bell pepper In a large soup pot over medium-high heat, heat 1 tablespoon olive oil. Add 1 chopped large yellow onion and sauté, stirring consistently, for about 8 minutes until the onion is translucent. Add 1 chopped bell pepper and continue to sauté for 2 to 3 minutes until the bell pepper is fragrant and starting to soften.
  2. Add squash and sauté briefly Add 2 peeled and chopped medium zucchini, 2 chopped yellow squash, and 1 peeled, seeded, and chopped Brice squash to the pot. Sauté the mixture of 2 zucchini, 2 yellow squash, and 1 Brice squash for about 2 minutes, stirring to coat the vegetables in the onion and bell pepper mixture.
  3. Add beans, tomatoes, broth, and curry Stir in 1 can (15 oz) garbanzo beans, 1 can (14.5 oz) diced tomatoes, 1 quart chicken broth, and 2 teaspoons curry powder. Mix well so the 1 can garbanzo beans, diced tomatoes, chicken broth, and curry powder are evenly distributed with the squash and aromatics. Bring the soup to a boil over medium-high heat.
  4. Simmer until tender Reduce the heat to medium-low and cook the soup for 15 to 20 minutes, or until the mixture of 2 zucchini, 2 yellow squash, and 1 Brice squash is very soft and easily pierced with a fork.
  5. Purée the soup Remove the pot from the heat. Using an immersion blender, purée the soup (which now includes 1 can garbanzo beans, 1 quart chicken broth, 1 can diced tomatoes, 2 teaspoons curry powder, and all the squash and aromatics) until smooth. Alternatively, carefully transfer the soup in batches to a blender and purée until creamy, then return the blended soup to the pot.
    Use caution when blending hot liquids; vent the blender lid and cover with a kitchen towel.
  6. Finish with half-and-half and remaining beans Return the pot to low heat. Stir in 1 cup half-and-half and the remaining 1 can (15 oz) garbanzo beans. Heat the soup for an additional 5 minutes, stirring occasionally, until the half-and-half and second can of garbanzo beans are warmed through.
  7. Season and serve Taste the soup and add salt and black pepper to taste. Serve the Summer Squash Soup with Beans warm or chilled, topped with sour cream, cracked black pepper, cilantro sprigs, and fresh crusty bread if desired.

Notes

  • This soup can be served warm for a cozy meal or chilled as a refreshing summer bowl.
  • If you prefer a thinner soup, add a bit more chicken broth after blending.
  • Curry powder amounts can be adjusted to taste; start with 2 teaspoons and add more for a stronger curry flavor.

Tags

soup summer squash zucchini garbanzo beans curry garden fresh vegetable