Go Back
–+ servings

Summer Squash and Zucchini Soup With Basil for Full GAPS

Yellow squash and zucchini simmer with homemade meat stock, onion, garlic and basil until very soft. Leave in pieces or blend smooth, then finish warm bowls with homemade ghee. Makes one large pot; the serving count varies with the ingredient ranges.
Print Recipe
Servings: 1 pot batch
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 8-10 cups homemade chicken meat stock or the same volume of homemade beef meat stock
  • 4-6 cups yellow summer squash chopped; measure after preparing
  • 4-6 cups zucchini chopped; measure after preparing
  • 1 white onion diced
  • 3 cloves garlic diced
  • 4-6 large leaves fresh basil chopped; cooked in the soup
  • 2-4 tablespoons homemade ghee for serving, one tablespoon per bowl being served
  • sea salt to taste
  • black pepper to taste; omit for the earlier Intro preparation

Equipment

  • 1 Large stainless steel stockpot Room for 8–10 cups stock and 8–12 cups chopped squash before it softens.
  • Board, knife, measuring cups, spoon and ladle
  • 1 Ninja BN801 pitcher Optional for smooth texture. Cool soup first and blend in batches below MAX LIQUID.

Method
 

  1. Chop and measure the yellow squash and zucchini. Dice the white onion and garlic, chop the basil, and have the finished meat stock ready.
  2. Put the meat stock, both squashes, onion, garlic and basil into a large stainless steel stockpot. Season with sea salt and black pepper to taste. Leave the ghee out for serving.
  3. Bring to a simmer, then adjust the heat to keep a steady simmer. Cook for about 45 minutes, stirring occasionally, until the vegetables are very soft and a thicker piece of squash crushes easily under a spoon.
  4. Leave the soup in soft pieces, or let it cool before blending smooth in batches in the Ninja BN801. Do not put hot soup in that machine or exceed its MAX LIQUID line. Return blended soup to the pot and warm gently.
  5. Taste and adjust seasoning. Ladle warm soup into bowls and stir one tablespoon homemade ghee into each bowl being served, using the two-to-four-tablespoon serving quantity. Keep any remaining soup base separate for another meal.

Notes

Yield: One large pot. Ranges change its final volume, so no fixed number of portions is claimed.
Ranges: Choose 8–10 cups stock and 4–6 cups of each squash. More stock with the lower vegetable amounts makes a brothier soup. Measure the squash after chopping.
Timing: Simmer the vegetables about 45 minutes until very soft. Chopping, heating the pot, and optional cooling/blending/reheating are additional. No fixed overall total is given.
Ghee: The 2–4 tablespoons are a serving addition for 2–4 bowls at one tablespoon each, not the serving count for the whole pot. Finish the bowls being served and keep remaining base separate.
Meat stock: Use finished homemade chicken or beef meat stock in the same volume. This is not an Intro bone-broth recipe.
GAPS: Full GAPS as written with pepper. For earlier Intro, peel and deseed squash before measuring, omit ground pepper, add garlic after vegetables soften and bring back to a boil, then turn off heat. Serve warm. Ghee is a Stage 2 addition after its introduction, not an initial introduction dose. Egg-free and nut-free, with a milk-derived fat; not No-Plant.
Doubling: The 2x card doubles every range and numeric amount. Keep one tablespoon ghee per bowl being served; the doubled 4–8 tablespoons finish 4–8 bowls. Use enough pot capacity and the same very-soft endpoint, not automatically twice the simmer time.
Storage: Refrigerate in covered containers. Warm a portion in a saucepan, stirring the blended version as it heats.

Tried this recipe?

Let us know how it was!