Creamy Summer Squash Soup

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 my chilled peach soup, I kept things simple to let the summer squash shine!

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Jump to:

• 📖Why My Recipe Works
• 🧾Ingredients and Substitutions
• 👩🏽‍🍳How to Select Summer Squash
• ⏲️How to Make Yellow Squash Soup
• 🥘Recipe Tips and Tricks
• 💭 Summer Squash Soup Variations
• 🥗More Summer Squash Recipes
• 📖 Recipe Card
• ⭐Reviews

📖Why My Recipe Works

My 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.

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 my gazpacho recipe that is made without bread!

It only takes a few easy ingredients. And like my corn bisque and cream of celery soup, I use a potato to thicken the soup. By pureeing the potato, you are giving the soup body while still keeping it gluten and dairy-free.

🧾Ingredients and Substitutions

• Summer Squash- Because you 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 are 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- I am not vegan but I 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. This 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 you puree 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.

⏲️How to Make Yellow Squash Soup

This summer squash soup is very straightforward. Your vegetables just need a rough dice. Because this soup is 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.

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 dice small enough it should be 15 minutes.

Let the soup cool slightly then transfer it 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 and 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 it 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.

🥘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.

🥗More Summer Squash Recipes

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📖 Recipe Card