Lock your cars, it's zucchini season!
Have you ever heard that joke? You may not want to lock your cars after you've tried this beefy summer squash soup, it's a delicious way to use up that yellow or green summer squash's that you sitting in your garden.
If you are like me you may even make this in the dead of winter with some of your preserved squash.
Let's get cookin'!
This summer squash soup recipe is not going to be the most gorgeous soup you have ever tasted, but it certainly is healthy! It is simmering with vitamins, minerals, and lots of vitamin C! Enjoy!

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What do you do with an Abundance of Summer Squash?
Summer squash, or zucchini, is well known for being prolific in nature. You can add one tiny plant to your garden and have enough summer squash to last you an entire year! It's uncanny! But if the good Lord gave us a plant that produces this much, we better go ahead and figure out ways to use it.
After all, it's also a healthy plant that is low on the glycemic index (can be used in both E and S recipes!) and is high in vitamins like A, B6, folate, magnesium, fiber, and potassium.
But what do you do with it?! Here are a few things you can do with your harvest. Use your imagination!
- Add to eggs
- Make zucchini bread
- Add to other bread recipes
- Use in cakes (Trimtastic Cakes from Trim Healthy Table)
- Make a stir fry
- Spiral them into noddles using a kitchen aid attachment (or other such tools)
- Add zucchini to your oatmeal!
Should Summer Squash be Peeled
In the case of this recipe, I am using processed summer squash from my garden and I was able to get the summer squash off the vine before the skin became too hard. Most zucchini (summer squash) does not taste good once its skin becomes hard.
I do not peel my summer squash, but some people like to because they notice a taste difference. That is completely up to you!
How to Preserve Summer Squash
In this recipe, I am using processed and preserved summer squash. All this means is that I took my summer squash, chopped it, and put it in a blender (food processor). I then took the squash and put it into quart-sized freezer bags which each had two cups of squash. These then go into the freezer and can be used throughout the year
Why Preserve Summer Squash
Summer squash is a versatile veggie that can be used in many dishes. Having frozen summer squash on hand allows you to make these healthy dishes all year round!
Just think! You could have zucchini bread that was made with veggies from your garden in the middle of January!
Ingredients for the Summer Squash Soup
- 2 cups blended (processed) summer squash (zucchini)
- 2-pound ground beef
- 1 onion
- 1 tablespoon nutritional yeast
- 1 tablespoon Baobab Boost Powder (optional)
- ¼ mineral salt
- ¼ garlic powder
- Shredded cheese for topping (optional)
Instructions
1. If you have not done so already, process 2 cups of summer squash using a blender or food processor.
2. Brown ground beef and drain excess fat.
3. Chop onion and add to beef. Saute.
4. Add salt, garlic powder, and nutritional yeast. Stir together.
5. Put the ground beef mixture in a large soup pan.
6. Add 4 cups of water, vegetable broth, or chicken stock.
7. Add summer squash.
8. Heat on medium heat
,9. Sprinkle Baobab Boost on top and mix in (optional).
10. Top with shredded cheese.
More Soup Recipes
Creamy Tomato Soup with Goat Cheese
Beefy Summer Squash Soup
This summer squash soup recipe is not going to be the most gorgeous soup you have ever tasted, but it certainly is healthy! It is simmering with vitamins, minerals and lots of vitamin C! Enjoy!
Ingredients
- 2 cups blended (processed) summer squash (zucchiini)
- 2 pounds ground beef
- 1 onion
- 1 tablespoon nutritional yeast
- 1 tablespoon Baobab Boost Powder (optional)
- ¼ mineral salt
- ¼ garlic powder
- Shredded cheese for topping (optional)
Instructions
1. If you have not done so already, process 2 cups of summer squash using a blender or food processor.
2. Brown ground beef and drain excess fat.
3. Chop onion and add to beef. Saute.
4. Add salt, garlic powder, and nutritional yeast. Stir together.
5. Put the ground beef mixture in a large soup pan.
6. Add 4 cups of water, vegetable broth, or chicken stock.
7. Add summer squash.
8. Heat on medium heat
,9. Sprinkle Baobab Boost on top and mix in (optional).
10. Top with shredded cheese.
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 153Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 65mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 15g
Online nutritional calculators are estimates only. Use your best judgement when consuming.