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Chilled Squash Soup

Chilled Squash Soup

Print Recipe
A delicious summertime soup! Our Chilled Squash Soup features Margaret Holmes with Vidalia Onions, jalapeno pepper, green onion and vegetable seasoning.
Course Soup
Total Time 15 minutes
Servings 4

Ingredients

  • 1 tsp. butter
  • 1 jalapeno pepper; seeded & chopped
  • 2 14.5 oz. cans Margaret Holmes Squash with Vidalia Onions; drained
  • 1 16 oz. can chicken or vegetable broth
  • 1/4 cup heavy cream; room temperature
  • 1 green onion; sliced into circles
  • vegetable seasoning for sprinkling
  • crisp pita chips for serving

Instructions

  • Melt butter in a small skillet and sauté jalapeno for 2 minutes.
  • Transfer to a power blender along with Margaret Holmes Squash with Vidalia Onions and blend until smooth.
  • Transfer squash mixture to a medium size saucepan along with the broth. Bring to a low boil then immediately turn heat to a simmer. Cook for 6-8 minutes then remove from heat.
  • Stir in cream and transfer to a bowl. Allow to sit at room temperature for about an hour then place soup in the refrigerator for an additions 2-3 hours.
  • To serve, divide chilled soup into 4 soup bowls and sprinkle with scallions and vegetable seasoning. Serve with crisp pita chips or crackers.