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Chilled Summer Squash Soup

This smooth and creamy cold soup is perfect for a warm summer day. Garnish it with a swirl of basil pesto or a dollop of sour cream and a sprinkling of chives. Toss in some cold cooked chicken or shrimp to make it a main dish.


  • 2 tablespoons unsalted butter
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 2 pounds yellow summer squash, sliced
  • 1/2 pound Yukon Gold potatoes, peeled and thinly sliced (or another yellow-fleshed potato)
  • 1 1/2 ounces Fond de Poulet Gold® dissolved in 4 cups hot water
  • 1/4 cup heavy cream
  • Salt and ground black pepper
  • Prepared basil pesto or sour cream and minced chives for garnish


  1. Melt the butter in a soup pot over medium heat.  Add the onion and sauté until it is soft and translucent, about 5 minutes.  Add the garlic and cook for another minute.
  2. Add the squash, potato, and diluted Fond de Poulet Gold®, bring the mixture to a simmer, and cook until the vegetables are tender, about 25 minutes.
  3. Working in batches, purée the soup in a blender.  Return the soup to the pot over low heat.  Whisk in the cream and season well with salt and pepper.
  4. Transfer the soup to a large bowl or container and chill until cold.  Serve garnished with a swirl of pesto or a dollop of sour cream and a sprinkling of chives.
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Classic French Stocks and Sauces