By Suzannah Schneider | June 30, 2014

Photo by frangrit

Photo by frangrit

This subtly-herbed soup makes excellent use of the season’s abundant summer squash and fragrant basil, and is excellent served hot or cold. Plus you can’t go wrong with a roux!

Lemon-Scented Summer Squash Soup with Basil

Servings: 6


  • 3 1/2 tablespoons olive oil
  • 1 1/4 pounds zucchini, crookneck or pattypan squash, roughly chopped
  • 1 large onion, chopped
  • 6 cups vegetable stock
  • 1/2 cup julienned basil
  • 1 1/2 tablespoons flour
  • Salt and freshly ground pepper to taste
  • Juice of 1 lemon, plus lemon wedges to taste
  • Chopped scallions, to garnish


Heat 2 tablespoons of the oil in a large saucepan or stockpot, add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is just tender.

Add stock, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking.

Mix the remaining 1 1/2 tablespoons oil and flour together into a paste. Remove 1 cup of simmering stock and whisk in the roux until smooth. Add back into soup, stir until thickened.

Remove soup from heat to a blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice, and garnish with scallions. Serve with extra lemon slices.

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