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A bowl filled with crock pot summer squash soup

Crock Pot Summer Squash Soup

Arlene Mobley - Flour On My Face
Crock Pot Summer Squash Soup recipe is a creamy soup recipe made with fresh yellow squash and fresh zucchini.
5 from 2 votes
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Soup
Cuisine American, Flexitarian, Vegetarian
Servings 2 Servings
Calories 165 kcal


  • 1 cup cubed zucchini
  • 1 cup cubed 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
  • 4 oz. sour cream added at the end of cooking time.
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  • Place all the ingredients into a 4 quart crock pot and cook for 4 hours on high or 6 hours on low.
  • Right before serving mix the sour cream into the hot soup.
  • Place a dollop of sour cream on each serving and sprinkle with dill weed.
  • Makes 2-4 servings. Can be doubled easily.


Serving: 1Serving | Calories: 165kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 2077mg | Potassium: 666mg | Fiber: 2g | Sugar: 6g | Vitamin A: 605IU | Vitamin C: 42mg | Calcium: 117mg | Iron: 1mg
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