The best summer squash soup recipe. Creamy, silky smooth, and loaded with the flavors of summer. This soup is a great way to use up an abundance of summer squash. This soup is a simple recipe, best made with in-season yellow squash. Just like with our chilled peach soup, we kept things simple to let the summer squash shine!
Our summer squash soup can be served warm or chilled plus it is naturally gluten-free and vegan. If eating vegan or dairy-free isn't your thing, you can up the creaminess factor by adding a splash of heavy cream or stirring in a full fat greek yogurt.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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I love the flavor of summer squash. I am just not a huge fan of the texture. Which is why I love this soup. All the flavor but in a silky smooth soup form. And while you can serve it hot or chilled, my favorite is definitely chilled. And if you are a fan of chilled soup check out our gazpacho recipe that is made without bread!
It only takes a few easy ingredients. And like our cream of celery soup, we use a potato to thicken the soup. By pureeing the potato, we are giving the soup body while still keeping it gluten and dairy-free.
🧾Ingredients and Substitutions
- Summer Squash- Because we are pureeing this soup you can use bruised or slightly underripe squash you may have picked too soon. I cut mine into half-moons but a dice works too. But you don't need to peel the squash.
- Onion- One medium white or yellow onion. You could try leeks if you like.
- Potato - No fancy potatoes needed. A basic russet potato works best. Be sure to peel your potato. You can use other varieties but the key is to use a high starch potato.
- Vegetable Broth- We are not vegan but we do eat a heavily plant-based diet. I do prefer vegetable stock over chicken stock in this recipe.
- Coconut Milk- This soup does not taste 'coconutty', so feel free to switch out for any plant-based milk or plain yogurt. I just find the richness of the coconut milk to really improve the overall texture of the soup. Be sure to use canned coconut, not coconut beverage from a carton.
- Lemon Juice- The tiniest bit of lemon juice brightens up this soup in a surprising way. Don't skip it!
- Aromatics- fresh garlic and thyme
👩🏽🍳How to Select Summer Squash
The success of this squash soup recipe is highly dependent on the ripeness of the yellow squash. Which is why I highly recommend only making this soup when it is in season.
If growing your own summer squash, pick them early. The ideal size is 6 to 8 inches in length (variety dependent, of course!). You want to avoid allowing the squash to get too big, the texture will be mealy and the squash heavy with seeds. Additionally, the high water content will cause the soup to be too thin.
When buying summer squash from your local grocery store or farmers market the same rules apply to size. Look for squash that feels firm with no soft spots. Because we are pureeing the squash, odd shapes and less than perfect skin is fine. You simply want to ensure the flesh isn't breaking down by giving it a light squeeze.
⏲️Instructions
This summer squash soup is very straightforward. Your vegetables just need a rough dice. Because this soup it pureed a perfect dice isn't required.
In a large stockpot and heat your oil before adding the squash, onion, and potato. Saute your veggies and aromatics until your onions begin to soften. This should take about 5 minutes.
Then add the vegetable broth and bring it to a boil.
Note: We don't recommend using low sodium broth or mushroom-based vegetable broths in this soup.
Reduce the heat and simmer, stirring occasionally until all the vegetables are soft. But really go by the potato, it should be fall-apart tender. If you cut the dices small enough it should be 15 minutes.
Let the soup cool slightly then transfer to a blender and puree until smooth. Be careful of the hot liquid! It should take about 60 seconds.
At this point, you can strain through a mesh sieve. This will make the soup thinner. I always do this, but it isn't required. Alternatively, you strain through a regular colander just to be sure there are no large chunks or seeds.
Place the soup in a pan over medium-low heat stir in coconut milk and lemon juice. At this point I salt and pepper to taste. With the vegetable stock I use, I rarely need to add either.
Serve warm with additional fresh thyme leaves and a drizzle of olive oil or coconut milk.
To serve cold chill in the fridge for at least three hours. When serving chilled you can use the basil oil from our peach soup as a garnish. Absolutely divine!
🥘Recipe Tips and Tricks
- You can strain the puree through a fine-mesh sieve for a silky smooth soup.
- For a thicker soup use an immersion blender.
- Want an even thicker soup? For a bisque-like texture add an additional potato.
- This soup freezes very well. Pour into a large mason jar, leaving plenty of headspace. Tightly seal. Chill in the fridge for 2 hours before moving to the freezer. The soup will keep for 3 months in the freezer.
- The soup can be stored in the fridge in a sealed container for 3 to 5 days. Making it perfect for meal prep!
💭 Summer Squash Soup Variations
This soup can be served warm or chilled making it extremely versatile. But it is also easy to change up the seasonings on the summer squash.
- Thai Inspired- Skip the thyme and lemon juice. Instead, add 1 tablespoon of green curry paste in with the veggies and substitute lime juice for the lemon.
- Spicy Indian- Add 2 tablespoon of madras curry powder plus ½ teaspoon cayenne pepper.
- Corn and Squash Soup- You will need 1 ½ cups of fresh summer corn kernels divided. Add a ½ cup to the blender for the puree. Strain the soup and then stir in the remaining cup of kernels.
🥗Summer Vegetable Recipes
We love summer for the abundance of fresh veggies. But sometimes we run out of ways to cook them. If you are looking for more ideas on how to use up summer veggies check out these recipes:
- Roasted Eggplant Rounds
- Roasted Vegetable Sandwich (gluten-free!)
- Easy Oven Roasted Zucchini
- BBQ Chicken Zucchini Boats
- Savory GF Zucchinni Bread
- Pickled Watermelon Radishes
- Spicy Cucumber Chutney
If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.
📖 Recipe
Creamy Summer Squash Soup
Equipment
Ingredients
- 3 medium summer squash cut into half-moons
- 1 medium onion diced
- 1 medium potato peeled and diced
- 2 cloves garlic
- 4 fresh thyme sprigs leaves removed from stems
- 1 tablespoon coconut oil
- 4 cups vegetable stock
- ½ cup coconut milk, canned canned
- 2 tablespoon lemon juice
- kosher salt and pepper
Instructions
- Melt oil in a stockpot over medium heat. Add all the vegetables and aromatics, until the onions begin to soften, about 5 minutes. Add the broth and bring to a boil.
- Reduce the heat and simmer, stirring occasionally until all the vegetables are soft; 15-20 minutes.
- Let cool slightly. Transfer to a blender and puree until smooth. Be careful of the hot liquid!
- Place pan over medium-low heat stir in coconut milk and lemon juice. Salt and pepper to taste
- Serve with additional fresh thyme leaves and a drizzle of coconut milk
Video
Notes
- After pureeing, strain the puree through a fine-mesh sieve for a silky smooth soup.
- For a thicker soup use an immersion blender.
- This soup freezes very well. Pour into large mason jar, leaving plenty of headspace. Tightly seal. Chill in the fridge for 2 hours before moving to the freezer. The soup will keep for 3 months in the freezer.
- The soup can be stored in the fridge in a sealed container for 3 to 5 days. Making it perfect for meal prep!
- See post for recipe variations.
Rosie says
Yummy! Had a 2nd bowl! Creamy and beautiful flavors and not overpowering
Jen says
Thanks for the review!
Rose Wagner says
I also found this to be a great way to use excess squash. Everyone who tries the soup wants the recipe. I've varied by adding corn, I've added mushroom, and varied the flavor with celery salt and smoked paprika. Also added smoked pepper. As you can tell I've made many batches. Best recipe ever.
Jen says
We are going to have to try with a smoked pepper. That sounds great. Appreciate the review.
Gail says
I thought I was going to hate it, but it was delicious! Thank you
KC Dickman says
This is fantastic! Was cleaning out my freezer and found summer squash we had grown and I had vacuum sealed in August of 2020. I used it for the soup and it is delicious! I added 1 rib of celery to the base and cut the broth by 1 cup because there was a lot of liquid with the frozen squash. I blended it in small batches in the Vitamix slowly at first, building speed and finally using very high. It was so creamy and smooth I did not even add the coconut milk. Thank you for a great recipe!
Jen says
Glad you enjoyed, thanks for the review.
Becky says
Can I can the squash soup it is delicious
Jen says
I would imagine it would work. I always freeze it. Not sure why, because we do a lot of canning.
Meredith says
This was very tasty. I add two tablespoons of sherry for a little extra pop. Light and creamy consistency. Yum!
Jen says
Ooohhh great idea!
Raney says
This was really delicious and super simple to make! Thank you!
Jen says
Thanks for giving it a try.
Marwin Brown says
This soup looks so rich and tasty, perfect for summer!
Tatiana says
This is a great summer soup to have for dinner! Love how flavorful and healthy this recipe is, I'm doing it again this week! Thanks for sharing!
Jen says
Glad you enjoyed it!
Erin says
Aaah. We've been looking for summer squash for weeks! We can't find it anywhere. Once we finally get it in, I'll have to try this recipe! It sounds great.
Mama Maggie's Kitchen says
This Summer Squash Soup looks Incredibly delicious. I have to make this soon for my family!
Leslie says
This soup looks so creamy and refreshing. I would love to try this chilled! Great summer soup recipe for sure!
Denise says
Your summer squash soup looks creamy, delicious and so easy to make! I can't wait to give this a try.
Eva says
I have a friend that grows summer squash and I always get some from her. I am absolutely inspired to make this soup and I love the sound of the Thai variation you suggest!
Mary says
I followed the recipe and the color was more of an autumn gold instead of the bright yellow. It does not surprise me since the vegetable stock is brown. Does vegetable stock instead of broth make the difference
Jen says
Yes the type of stock or broth you use will alter the color. I typically use Imagine brand veggie broth which is very light in color.
Marta says
I love that you've turned a squash like this into a soup. I never would've thought to do this. It's genius.
Jen says
Thanks, it is perfect for those of us who love the flavor but not the texture of the squash.
Colleen says
I love how creamy & colorful this soup turned out. It's so delicious, and I will for sure be making it again.
Jen says
So glad you enjoyed.
Kari says
This looks like the perfect thing to make with the excess squash that’s growing in my kitchen garden. Your pics are amazing too
Jen says
Thank you so much!
veenaazmanov says
Love the creamy texture and color of this delicious soup. Flavorful and best dinner option too.
Jen says
So glad you enjoyed. Thanks for trying it!