Creamy Summer Squash Soup (Vegan)

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. Our summer squash soup can be served warm or chilled plus it is gluten-free and vegan.

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.

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.
• 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.
• 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

⏲️Instructions

This summer squash soup is very straight forward. Saute your veggies and aromatics until your onions begin to soften. Then add the vegetable broth and bring 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 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. I always do this, but it isn't required.

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!

🥘Tips

• You can 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!

💭 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 1/2 teaspoon cayenne pepper.

• Corn and Squash Soup- You will need 1 1/2 cups of fresh summer corn kernels divided. Add a 1/2 cup to the blender for the puree. Strain the soup and then stir in the remaining cup of kernels.

🥗More Vegan Soups

We have soups for all the seasons. Check out more of our favorite vegan soup recipes.

Vegan Cream of Celery Soup

Vegan cream of celery soup with dill, garnished with a delicate celery leaf salad.

Check out this recipe

Chilled Peach Soup

A refreshing cold peach soup with cucumbers and basil oil. The perfect side dish for a hot day.

Check out this recipe

Spicy Thai Pumpkin Soup

The perfect Thai Pumpkin Soup recipe. Easy to make and the right amount of spice.  Naturally gluten and dairy free.

Check out this recipe

If you try this recipe, be sure to post a photo on Instagram with #peelwithzeal! Follow Peel with Zeal on Pinterest, Instagram, or Facebook for the latest posts.

📖 Recipe

Print Recipe

5 from 9 votes

Creamy Summer Squash Soup

The best summer squash soup recipe. Creamy, silky smooth, and loaded with the flavors of summer. Gluten Free. Vegan.

Prep Time8 mins

Cook Time22 mins

Total Time30 mins

Course: Lunch, Soup

Cuisine: American, Vegan

Keyword: Gluten Free, summer squash, Vegan, vegetarian

Servings: 4

Calories: 211kcal

Equipment

• Stockpot
• Blender or immersion blender

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 tbsp coconut oil
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 2 tbsp 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
  

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.