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.
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.
How to make Freezer Meals Summer Squash Soup
- 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.
- Place all the ingredients except the sour cream into a one gallon freezer bag.
- Close removing as much air as possible. Place on a cookie sheet and freeze flat.
- Once frozen remove the cookie sheet from the freezer.
How to cook Freezer Meal Squash Soup on the stove
- To cook Summer Squash soup thaw freezer bag 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 immediately.
Print the Freezer Meal Summer Squash Soup below
To make Crock Pot Summer Squash Soup see my Crock Pot Summer Squash Soup recipe.
Freezer Meal 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 dried dill weed
- 8 oz. container plus 8 ounces sour cream ( added at the end of cooking time.)
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.
Amy
I've been making your squash freezer meal for a couple of years now. Though I've tried preserving squash in many ways, this recipe renders the best I've made. Freezing squash can make it mushy when thawed. Not with your recipe though. Everytime I thaw and cook this, the squash are tender and crunchy. Your recipe is truly the best freezer method I've found. Thanks for sharing.
Val Davis
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!