Easy Ways to Store and Cook Summer Squash
January 16, 2026
Categories: Community Health, The Farm at Trinity Health
Bright, versatile, and abundant, summer squash is the sunniest veggie of the season!
Season: Summer
Storage and Preparation
Store summer squash in the fridge, keeping it in an open bag in a crisper drawer. Store in a sealed container after cutting. Wash it well before slicing, then enjoy it raw, grilled, roasted, or sautéed for a light and tasty addition to any meal!
Nutrition
Low in calories but rich in vitamins A and C, fiber, and antioxidants, summer squash helps support healthy skin, digestion, and hydration, making it a refreshing summer favorite.
Summer Squash Recipes
Garlicky Summer Squash
Cooking Time: 30 min
Yield: 6 servings
Ingredients:
- 2 tablespoons olive oil
- ½ yellow onion, sliced
- 4 cloves garlic, minced
- ½ cup vegetable broth
- Kernels from 1 ear of corn
- 2 cups sliced yellow squash
- 2 cups sliced zucchini
- 1 tablespoon chopped fresh parsley
- 2 tablespoons butter
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a skillet over medium-high heat. Add onion and garlic, cooking until slightly tender.
- Stir in the vegetable broth and corn kernels, cooking until heated through.
- Add the sliced yellow squash and zucchini to the skillet. Cover and cook for about 10 minutes, stirring occasionally, until the squash and zucchini are tender.
- Mix in the chopped parsley and butter, seasoning with salt and pepper. Stir until the butter is melted.
Summer Squash Soup
Cooking Time: 45 min
Yield: 6 servings
Ingredients:
- 2 tablespoons butter
- 2 onions, chopped
- 5 cups chicken or vegetable broth
- 2 potatoes, peeled and chopped
- 2 carrots, peeled and thinly sliced
- 8 cups chopped yellow summer squash
- 2 tablespoons chopped fresh basil
- Salt and ground black pepper, to taste
Instructions:
- In a heavy pot, melt the butter over medium heat. Add the chopped onions and cook, stirring until softened, for about 5 minutes. Pour in the chicken or vegetable broth and add the chopped potatoes. Bring the mixture to a boil.
- Reduce the heat to medium-low, cover the pot, and simmer for about 5 minutes. Add the sliced carrots and continue to simmer for another 10 minutes.
- Stir in the chopped yellow summer squash and simmer until all vegetables are tender for about 15 minutes.
- Transfer the soup to a blender or food processor in batches, adding fresh basil, salt, and pepper. Be careful not to fill more than halfway. Cover and pulse a few times before blending to your desired consistency.