Go Back
–+ servings
Chilled yellow squash and pea soup for Full GAPS with reserved whole green peas in a cream ceramic bowl

Chilled Yellow Squash and Pea Soup for Full GAPS

A cold, creamy Full GAPS yellow squash and green pea soup with homemade chicken meat stock, onion and garlic. Dairy-free; served with reserved green peas.
Print Recipe Pin Recipe
Simmer Time 30 minutes
Servings: 4 servings
Course: Full GAPS, Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups homemade chicken meat stock prepared beforehand
  • 4 yellow crookneck summer squash cut into 1-inch pieces
  • 1 pound green peas fresh or plain frozen; includes reserved garnish
  • 1 large onion cut into large chunks
  • 6 cloves garlic peeled

Equipment

  • 1 Roomy stainless or enameled pot Le Creuset stainless stockpot shown; enough room for stock and vegetables
  • 1 Board and knife for squash and onion
  • 1 Measuring cup and kitchen scale for stock and peas
  • 1 Ninja BN801 for fully cooled soup only; blend in batches
  • Covered storage containers for cooling and chilling

Method
 

  1. Reserve the topping. For the four-serving batch, take 1-2 handfuls from the measured pound of peas and keep them in the freezer. The remaining peas go into the soup. Reserve a proportionate amount when scaling.
  2. Prepare the vegetables. Slice the yellow crookneck squash into pieces about 1 inch thick and cut the onion into large chunks. Peel the garlic cloves.
    One-inch yellow crookneck squash pieces, onion chunks and six peeled garlic cloves for Full GAPS chilled soup
  3. Simmer. Put the chicken meat stock, squash, onion, garlic and remaining peas into a roomy pot. Bring to a boil, then reduce to a simmer. Cook for 20-30 minutes until a fork passes easily through a thick squash piece, the onion is soft and translucent and the garlic mashes easily.
    Fork-tender yellow squash, onion, garlic and green peas in homemade chicken meat stock for Full GAPS before cooling and blending
  4. Cool before blending. Divide the cooked soup into smaller containers and refrigerate until fully cooled. Do not put hot soup in the Ninja BN801.
  5. Blend in batches. Put cooled stock and vegetables into the Ninja pitcher, staying below its maximum liquid line. Blend smooth or leave small soft vegetable pieces. Combine the batches and stir for an even texture.
  6. Serve cold. Keep the soup refrigerated until completely chilled. Stir, divide into four bowls and scatter the reserved peas over the top. They thaw quickly as served.
    Chilled yellow squash and pea soup for Full GAPS with reserved whole green peas in a cream ceramic bowl

Notes

Full GAPS: Use homemade chicken meat stock and fresh or plain frozen green peas without added starch, sugar or sauce. This recipe is dairy-free.
Timing: Simmer for 20-30 minutes, checking for fork-tender vegetables. The card shows the 30-minute end of that range. Preparation, cooling and chilling are additional and have no measured duration here.
Blender: Let the soup cool completely before using the Ninja BN801, and work in batches below the maximum liquid line.
Garnish: Reserve the peas from the measured pound, rather than adding another portion. Keep them separate until serving.

Tried this recipe?

Let us know how it was!