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.
LJ says
Can I substitute coconut milk with sour cream?
Jen Wooster says
Yes you can! You can do a heavy cream or sour cream if you aren't worried about keeping it vegan or dairy free!
Jen Wooster says
Yes you can! You can do a heavy cream or sour cream if you aren't worried about keeping it vegan or dairy free!
Katie says
This was so delicious it made my husband cuss at the dinner table.
Jen Wooster says
This truly might be the most fantastic review ever. Glad you both enjoyed the recipe.
MMN says
Easy peasy! I got a free big squash from someone and don’t love the texture, so I decided to try this soup as a cold day Fall recipe. It was very low effort and made mostly with ingredients I already had at home. Will definitely try again!
Jen Wooster says
Thanks for the review!
CG says
Overall, I like the recipe. This was my first time cooking it. Its quick and easy to make. I substituted fresh tarragon for the thyme. Next time I'm going to omit the coconut milk. Without the coconut milk, I would give the recipe 5 stars; as is I give it 4 stars.
Jen Wooster says
You can also try it with greek yogurt instead of coconut milk.
Rebecca says
Any thoughts on how many cups or the weight of a medium summer squash would actually be? I'm not sure what medium squash would be. Got some really big ones from the neighbors garden to use.
Jen Wooster says
Medium sized squash are 6 to 8 inches long. Sorry I didn't weight it but next time I make it I will and update the post.
Sammy Catiis says
O M Gosh Thank you. We an abundance of Squash this year. In past, it's been tomatoes and we learned to make soup and freeze for Winter, stores better and perfect for our hikes outside. So, after vetting a few recipies, I decided to try this.. and I'm actually surprised that I like it this much. This is so super delish. I will do the same and freeze in 4 cup batches (Fills up the thermos) for our Winter and early Spring hikes. I'm excited to open the thermos and have this.. right now, this first batch will be nothing saved as we are having all. Thank you <3 This is perfect and super delish..
Jen Wooster says
Glad you loved it as much as we do!
Nancy says
Delicious! I added an apple when I was cooking the squash and it was so good! Such a great recipe!
Jen Wooster says
Perfect! Thanks for the review!
Karen says
Can I substitute a sweet potato for white potato? Would that be a flavor compliment?
Jen Wooster says
Honestly- not sure about that one. A jewel sweet potato is likely to be too sweet but a yam or Japanese sweet potato might work.
Jp says
Speaking of substitutes, how could I adjust for someone who is allergic to potato? Non vegan ingredients ok.
Jen Wooster says
I haven't made it without the potatoes. But I think celeriac root would be a complimentary flavor and the right consistency. You need a fibrous root vegetable. Rutabaga and turnips would be too overpowering. Greek yogurt also makes it thicker can than canned coconut milk.
Marlies says
Amazing base soup, added red curry paste and sweetcorn and lots of coriander & parsley.
Jen Wooster says
Thanks for the feedback!