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Home » Freezer Meals » Freezer Meal Summer Squash Soup

Freezer Meal Summer Squash Soup

Published: Apr 10, 2017 · Modified: Mar 29, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Freezer Meal Summer Squash Soup

When the summer time finally rolls around and the stores and farmers markets are exploding with the fresh flavors of summer vegetables take advantage of the abundance of fresh yellow and green squash. This Freezer Meal Summer Squash Soup recipe will be a refreshing lunch or dinner that is ready to cook any time.

Freezer Meal Summer Squash Soup recipe with stove top and crock pot cooking direction

If your lucky enough to have a garden of your own brimming with summer squash this squash recipe is a perfect way to use up all the fresh squash you'll be harvesting soon.

 

Recipes Using fresh Squash

One of my favorite ways to eat summer squash is in a soup recipe. When the summer squash comes into season I can't help but load up the freezer with yellow bottle neck squash and zucchini.

This soup Summer Squash Soup recipe is very easy to make. Freezing the soup ingredients in a freezer bag makes serving this creamy refreshing squash soup very easy when squash season has passed. You'll be able to enjoy the fresh flavors of summer squash all year long.

Freezer Meal Crock Pot Summer Squash soup recipe with stove top cooking directions included

How to make Freezer Meals Summer Squash Soup

Ingredients
  • 1 cup cubed zucchini
  • 1 cup cubes 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 dill weed
  • plus 8 ounces sour cream added at the end of cooking time.
Directions
  1. Place all the ingredients except the sour cream into a one gallon freezer bag.
  2. Close removing as much air as possible. Place on a cookie sheet and freeze flat.
  3. Once frozen remove the cookie sheet from the freezer.

Crock Pot Slow Cooker Summer Squash Soup recipe via flouronmyface.com

How to cook Freezer Meal Squash Soup on the stove

  1. To cook Summer Squash soup thaw freezer bag overnight in the refrigerator.
  2. Pour the ingredients into a large pot.
  3. Bring to a boil over medium high heat.
  4. Reduce heat to medium low and simmer until squash is tender.
  5. Before serving mix the sour cream into the soup.
  6. Makes 4 servings and can be doubled easily.
  7. Serve immediately.

 Print the Freezer Meal Summer Squash Soup below

To make Crock Pot Summer Squash Soup see my Crock Pot Summer Squash Soup recipe.

Crock pot slow cooker Summer Squash Soup recipe

A bowl filled with crock pot summer squash soup

Freezer Meal Summer Squash Soup

Arlene Mobley - Flour On My Face
Pack the freezer with this Freezer Meal Summer Squash Soup recipe. I've included directions to cook the squash recipe on the stove top or slow cooker. Great way to used up in season summer squash from the garden or grocery store.
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Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Main Dish
Cuisine American
Share by Text
Servings 4 servings
Calories 900 kcal

Ingredients  

  • 1 cup cubed zucchini
  • 1 cup cubes 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.)
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Instructions 

Make the Freezer Meal

  • Fill a gallon size freezer bag with the squash soup ingredients.
  • Place the filled and sealed bag on a cookie sheet. Place in the freezer until frozen. Remove cookie sheet and stack in the freezer.

To Cook

  • Thaw the frozen soup overnight in the refrigerator.
  • Pour the ingredients into a large pot.
  • Bring to a boil over medium high heat.
  • Reduce heat to medium low and simmer until squash is tender.
  • Before serving mix the sour cream into the soup.
  • Makes 4 servings and can be doubled easily.
  • Serve with bread or crackers immediately.

Recipe Expert Tips

  • Cooking times depend on the cooking method used. Stove top will be 1-2 hours. Slow cooker will be 3-4 hours.

Nutrition

Serving: 1bowl | Calories: 900kcal | Carbohydrates: 18g | Protein: 11g | Fat: 90g | Saturated Fat: 52g | Cholesterol: 235mg | Sodium: 1377mg | Potassium: 930mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2942IU | Vitamin C: 25mg | Calcium: 524mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Comments

  1. Val Davis

    August 18, 2022 at 2:33 pm

    Made this today. A LOT of it. I did a 6x recipe. I cooked it (didn't add the cream) and am freezing it in freezer bags. It is very good. Used up so much squash from the garden!

    Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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