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.
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🧾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 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- 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. 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 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 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.
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 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. 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
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave 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 or olive oil
- 4 cups vegetable stock
- ½ cup coconut milk canned
- 2 tablespoons 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.3 medium summer squash, 1 medium onion, 1 medium potato, 2 cloves garlic, 4 fresh thyme sprigs, 1 tablespoon coconut oil, 4 cups vegetable stock
- 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 taste½ cup coconut milk, 2 tablespoons lemon juice, kosher salt and pepper
- 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.
Miranda says
Pretty good, I didn’t have canned coconut milk so I used plain coconut yogurt and it was so thick and creamy! Also added a bit of distilled white vinegar as well because I felt it needed it. I would make this again
Jen Wooster says
Thanks for the review. I use lemon juice but vinegar can work as well. sometimes it does need just a bit of extra tang!
Amy says
Your soup has help save my sanity with my kid! He decided he didn't like zucchini any of our usual ways this summer, and it's not like my garden slowed down. This recipe is delicious as written, and my 5 year old LOVES it! It also takes well to alterations and adjustments. I've been making it with a bay leaf and rosemary sprig in place of the thyme since that's what's happy in my garden right now. It's also a great use for those MONSTROUS squash! I actually prefer it with the big squash, as the seeds lend a nutty, full flavor and texture to the soup. I've been using zucchini and yellow crookneck, whatever needs to get used up, and both are equally delicious. Tonight's dinner is actually this soup made with one ridiculously huge zucchini, and it's amazing as usual! I'm freezing a ton for easy dinners through the winter, too. Thank you so much for sharing this recipe!
Jen W. says
This is not only my favorite squash recipe, it's definitely one of my all-time favorite soup recipes. It proved to be a game-changer when my garden gave me allll the squash this year. My family does not love squash. They did like the soup, tho! This recipe saved the day (or season, rather)!
Rhea Angle says
This is a fabulous recipe! I have an abundance of yellow squash and was looking for a way to preserve it. Making the soup and freezing it is ideal. I've made it 4 times already and will be making more to freeze (we ate 2 of the 4 already).
Some notes on what I did:
- I was out of white/russet potatoes at the time, so I substituted sweet potato and it was wonderful. After later making it with regular potatoes, I prefer the sweet potatoes but it's still good either way (and it wasn't sweet).
- I had no fresh thyme so substituted a heaping 1/2 tsp. plus garlic powder and it was very flavorful.
- Lite coconut milk works just fine and cuts a few more calories.
- We like pea soup and this squash soup has a similar texture (which was perfect using a Ninja and I wouldn't bother with sieving). I think the added fiber makes for a fuller tummy. I was amazed that 2 bowls of soup left me plenty full and no late-night snacking as a result!
Jen Wooster says
Thanks for sharing your experience with the summer squash recipe. Nothing makes me happier in the dead of winter than pulling this out of the freezer. Like a bowl of summer sunshine.
Gail says
Boy, when i sautéed the veggies in the coconut oil i was soo excited! The smell was amazing. My excitement continued through every step. When it came time for a taste test at the end, i was very disappointed. there was very little flavor. I did not have fresh thyme on hand so i substituted with dried. I kept adding so much salt and pepper to get something out of it. Then i added paprika, cayenne, garlic and onion powder, & Italian seasoning blend. it still fell short to me. I ended up adding a bag of sharp cheddar cheese and fresh parmesan. it finally resembled something flavorful, after I doctored it for an hour to make it taste better. I was really hoping for something better after reading the reviews, it seemed very promising. My partner and I were not impressed, and I ended up making something else for dinner entirely.
Jen Wooster says
I am sorry the recipe wasn't to your liking. This yellow squash recipe is meant to be very light so the ripeness of the squash comes through. Adding those additional flavors would defini8tely make it taste off. Maybe this soup, which can be loaded with cheese would be more to you liking: https://www.peelwithzeal.com/zucchini-soup/