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.
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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
- Rhea
📖Why My Recipe Works
Just like with my chilled peach soup, I kept things simple to let the summer squash shine! 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.
🧾Ingredient Notes
- 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!). Avoid larger squash as the texture will be mealy, and heavy with seeds. Additionally, the high water content will cause the soup to be too thin.
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
- A rough dice on the vegetables is all you need since the soup is blended.
- Simmer until the veggies 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.
- 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.
👩🏻🍳Jen's Testing Notes
- 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.
- I don't recommend using low-sodium broth or mushroom-based vegetable broth in this soup.
💭 Summer Squash Soup Variations
- 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 tablespoons 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.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!
📖 Recipe Card
Creamy Summer Squash Soup
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.
Jayne says
It was delicious!
Patricia Still says
This soup is okay but not really great. It’s just rather bland. I did add a few shakes of cayenne to the soup.
I think if I makes yellow squash soup again, I will roast the veggies in the oven first.
Jen Wooster says
Appreciate the feedback. It is definitely made for peak season summer squash.
CK says
I thought the lemon juice would brighten the flavor. It did not. My husband agreed. Next time I will skip it. I also added much more thyme and quite a lot of ground sage. I will make it again but it's missing something and I can't quite figure out what.
Kris says
I guess it depends on what stock you use, but I used store-bought veggie stock which did not have nearly enough salt. Therefore, I salted and peppered the vegetables while I sautéed them and I still needed to add salt later.
Honestly, the squash took longer than the potatoes to cook. It doesnt make sense with how I cut them -oh well.
I also did the Thai version and had to substitute red for green curry. I would have preferred green, but red was still quite delicious. I ended up doubling the curry paste.
As a garnish, I dripped some chili oil on it. Overall, a good recipe that needed some tweaks. I'm glad to have followed my cooking gut! Thank you for the recipe!
Joyce Pereira says
It as good.. you recommended not to use salt free broth, but I did because I have kidney disease.no salt for me.. but I don’t think it needed salt.. it also took a lot longer to prep than you said.
Jen Wooster says
Appreciate your feedback!
Maga Haro says
Fall is here and I have a big summer squash, never tried before, followed the receipt and wow! My family loooooved!!!
Thank you!!!!
Emily says
Missing flavor
Jaci says
The coconut milk flavor came on waaaaay too strong.
Barbara says
Quick and easy.
Ginger says
Absolutely delicious! I followed the recipe as written. Super easy and perfect for a cool fall day. I topped it with more fresh thyme. 😊❤️
Jessica says
My husband LOVES summer squash and thus we grow our own. We always end up with more than I know what to do with and I am so grateful for this recipe. It is SO simple and delicious!! I am currently making our third batch this summer and will store in the freezer for a yummy summer meal this fall/winter.
To add some protein I love to make little mini pork meatballs and serve in the soup together with some grated cheddar cheese and a drizzle of Olive oil.
Jen Wooster says
Yea! I made a double batch this week and froze it too!
Victoria Nelson says
I'm so glad I found this recipe this summer as our squash is out of control! This is the tastiest soup...very light and full of flavor. I have made it several times and have changed it up a bit due to lack of ingredients. The first time I subbed carrots for the potatoes and it was great! I have also subbed the coconut milk with oat milk which is what I had on hand. I do want to try it with coconut milk next. It freezes wonderfully!! Thanks 😊
Jen Wooster says
Glad you enjoyed!