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 my chilled peach soup, I kept things simple to let the summer squash shine!
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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
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📖Why My Recipe Works
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.
🧾Ingredients and Substitutions
- 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!).
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 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
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.
I don't recommend using low-sodium broth or mushroom-based vegetable broth 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.
🥘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.
🥗More Summer Squash Recipes
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.
Melinda says
My Garden took over! Squash on squash on squash!! Some over grown, some perfect. I came across this recipe and thought this would be the perfect way to use the squash and not waste any of the harvest.
My goodness was it delicious. (For the overgrown ones, i scooped out the seedy part and still used the meat). 5/5.
Jen Wooster says
Thanks for taking the time to write a review Melinda!
Southerner Forever says
Jen,
I ran across this recipe last summer and made it many times with good results. It is delicious! However, since the size of my squash this year vary so much in size, I'm wondering how many cups of diced squash you recommend per recipe? I wish that I noted that when making it last year!
Kathy
Jen Wooster says
The soup can manage a bit of flexibility in the amount, part of why I love it! But I usually use between 1 1/14 and 1 1/2 pounds of yellow squash. Probably between 3 and 4 cups.
Southerner Forever says
This is so helpful! I love this soup, and the gorgeous yellow color is a nice reminder of sunshine. I always freeze some and enjoy it in the fall and winter months. Thanks again, Jen!
Kathy
Sandi Martin says
Suddenly had too many yellow/summer squash and hoped to find a good chilled soup recipe. Only problem is it’s so good it might not make it to the fridge! Used Greek yogurt in place of coconut milk. Will make again…and again. Thank you!
Jen Wooster says
Thank you for taking the time to write a kind review!
Dawn in Ohio says
Mmmm we're only half way done cooking, and it already smells amazing.gonna use almond milk because I hate coconut. Fingers crossed!
Jen Wooster says
Because almond milk is thinner you may need to add extra potato!
Hayley says
Absolutely divine! fussy non vegan hubby was impressed by flavour
Jen Wooster says
Thanks for the review!
Mary Shields says
This soup is delicious. I've made it for all my friends.
Jen Wooster says
Thanks for leaving a review. We love this recipe too!
Liz says
Hello, thank you for this recipe. It's fabulous. I made it the other day with sweet potato instead. Today I am adding leeks and asparagus ends to the rest of things. I love this soup, it's so delightful but also healthy! Thanks! Added to my Recipe Keeper.
Jen Wooster says
Glad it was a hit!
Jen says
My family dislikes squash, but I accidentally grew A LOT. Fortunately, this soup was a big hit, just delicious. Thanks!
Margaret says
I love this soup. I added corn from my garden just for crunch. This flavor reminds me of a vichyssoise my mother used to make.
Leah Sherman says
Easy to make. Good enough to try again but does not knock it out of the park.
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!
Evonne Lackey says
Can this soup be canned in jars & stored in a pantry instead of freezer & for how long does it keep? I’m out of room in my freezer!
Thank you,
Evonne L.
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!