Simple Summer Squash Soup

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5 from 6 reviews


  • 3 tablespoons ghee
  • 1 sweet onion, minced
  • 3 garlic cloves, minced
  • 2 zucchinis, chopped
  • 2 yellow squash, chopped
  • 32 fluid ounces Pacific Foods Chicken Bone Broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • juice of half a lemon
  • handful of parsley + extra for garnish
  • olive oil, to garnish


  1. Place a large dutch oven over medium heat. Add ghee along with onion, garlic, zucchini and squash and let cook for about 10-12 minutes, until onion is translucent.
  2. Then add bone broth, thyme, oregano, rosemary, and salt, cover and let cook for 20-25 minutes, until zucchini and squash are fork tender.
  3. Remove from heat to let cool before transferring to a high speed blender. Add lemon juice and a small handful of parsley to the pot to mix. Then once slightly cooled, pour half the soup mixture into a blender and blend until smooth. (I used my Blendtec and turned it on the soup setting to get it completely smooth.) Blend the other half of the soup mixture as well.
  4. Garnish with parsley leaves and olive oil!