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.
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
Creamy Summer Squash Soup
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.
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!
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!
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.
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.
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.
Denise says
Your summer squash soup looks creamy, delicious and so easy to make! I can't wait to give this a try.
Leslie says
This soup looks so creamy and refreshing. I would love to try this chilled! Great summer soup recipe for sure!
Mama Maggie's Kitchen says
This Summer Squash Soup looks Incredibly delicious. I have to make this soon for my family!
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.
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!
Marwin Brown says
This soup looks so rich and tasty, perfect for summer!
Raney says
This was really delicious and super simple to make! Thank you!
Jen says
Thanks for giving it a try.
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!
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.