Summer Cream of Squash


This past few weeks between my Urban Acres veggies, and what my garden bountiful produces, I’m having an abundance of squashes, all kinds, sizes and colors!

After eating them in stir-fry, stews, salads, steamed and roasted, I had an idea of a soup that could be eaten both warm or cold…. and did it! It came out so delicious and refreshing – ideal to go along with a meal or as a snack – that I’ve made it twice already in the past week.

Extremely easy, convenient and fast to make, this is a cooling soup that will help your body fight the summer heat, especially if your dominant or aggravated Ayurvedic Dosha is Pitta.

Summer Cream of Squash

Ingredients for 4 people:

2 big organic squashes or 3 medium ones (any summer squash will do – I used the combination on the picture above)

one small sweet onion

4 garlic cloves

1 teaspoon white sesame seeds

1/2 teaspoon of Pitta Churna*, spice blend for the Ayurvedic summer season

1 Rapunzel veggie bouillon cube (or other organic, non GMO bouillon cube)

2 cups of water

2 tablespoons organic sour cream or plain greek yogurt (unsweetened)

Fresh mint and basil (or lemon balm)

*I make my own blend that includes: turmeric, ginger, black pepper, fennel, cumin, mint, coriander, mango powder, cardamom, himalayan pink salt. Contact me if you want to order from me;)


  1. Cut the previously washed squashes and onion into medium size cubes (2 inches wide or so).
  2. Peel the garlic, and cut in half each clove.
  3. In a pot or pressure cooker, add all cut veggies along with the bouillon cube, the sesame seed, the spice blend and the water.
  4. If using a pressure cooker, once the steam comes out, cook for 10 minutes. If using a conventional pot, cook covered until squashes are tender, but not overly cooked.
  5. Mix all the ingredients in a blender, adding the sour cream and fresh basil and mint (you may use a few leaves of each herb up to 1/4 cup minced herb mix, depending on taste).
  6. Voilà! Enjoy warm, room temperature or cold.