Yellow Crookneck Squash and Pea Soup
Cook time
Total time
This summertime soup is creamy and refreshing served on a hot summer day.
Recipe type: Soup
Serves: 4
  • 6 cups chicken stock
  • 4 yellow crookneck squash, sliced in 1" pieces
  • 1 pound peas
  • 1 large onion, cut into large chunks
  • 6 cloves garlic
  1. Hold back 1 or 2 handfuls of peas. Place them in the freezer.
  2. Place the remaining ingredients into a pot and bring to a boil. Reduce heat to simmer.
  3. Cook for 20-30 minutes until all the vegetables are fork tender.
  4. When the vegetables are done, blend the soup. I prefer to use an immersion blender and leave small chunks of vegetables. Or you can use a regular blender and process until the soup is completely smooth.
  5. Refrigerate until completely chilled.
  6. When serving, sprinkle a few frozen peas on top. They thaw out very quickly and by the time you get one on your spoon a burst of cold sweet pea goodness pops into your mouth.
Recipe by GAPS Diet Journey at