yellow squash soup recipe

Written ByJenny Smyth Posted on
yellow squash soup recipe
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The Best yellow squash soup recipe

Yellow squash soup is a staple in many American households, particularly during the summer months when this versatile vegetable is at its peak freshness. I’ve been making this recipe for years, and it’s a crowd-pleaser every time. My family loves it because it’s not only delicious but also incredibly healthy.

The key to making a great yellow squash soup is to use fresh, high-quality ingredients and to cook the squash until it’s tender but still retains some texture. This technique allows the natural sweetness of the squash to shine through, making each spoonful a delight to eat. I often serve this soup as a light lunch or dinner, garnished with a sprinkle of chopped fresh herbs and a dollop of sour cream or crème fraîche for added richness.

It’s also a great way to use up any leftover squash that’s been sitting in the fridge for too long. Simply puree the cooked squash with some chicken or vegetable broth, and you have yourself a tasty and comforting meal. My kids adore this soup because it’s easy to customize with their favorite toppings, such as shredded cheese, diced ham, or sliced scallions.

This versatility makes it perfect for family gatherings or potlucks. One of my favorite things about yellow squash soup is how adaptable it is – you can make it as simple or as elaborate as you like. For instance, if you’re feeling fancy, you can add some sautéed garlic and onions for added depth of flavor.

Alternatively, if you’re short on time, you can skip these extra steps and still end up with a delicious result. Either way, the end product is always satisfying and enjoyable to eat.

Creamy Yellow Squash Soup

Creamy Yellow Squash Soup

4.7 from 1703 votes

This velvety yellow squash soup is a comforting and light dish perfect for any season. Yellow squash is simmered with onion and garlic, then blended until smooth for a naturally creamy texture.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups yellow squash, chopped (about 4 medium squash)
3 cups low-sodium vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup heavy cream
2 tablespoons fresh chives, chopped

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4Then add the chopped yellow squash, vegetable broth, salt, and pepper, and bring the mixture to a boil over high heat.
5Reduce the heat to low, cover the pot, and let the soup simmer until the squash is very tender and easily pierced with a fork, about 15 to 20 minutes.
6Remove the pot from the heat and let it cool slightly for 5 minutes.
7Using an immersion blender, puree the soup directly in the pot until completely smooth and velvety.
8Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
9Stir in the heavy cream and reheat the soup over low heat for 2 to 3 minutes, stirring occasionally, until warmed through.
10Taste and adjust seasoning with additional salt and pepper if needed.
11Ladle the soup into bowls and garnish with a sprinkle of fresh chives and an extra swirl of cream if desired.
Serve hot.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Immersion blender or standard blender
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 25mg🧂Sodium: 520mg🌾Total Carbs: 14g🥦Dietary Fiber: 3g🍬Sugars: 7g🥩Protein: 4g

📝Notes

For a vegan version, substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. You can also add a pinch of cayenne pepper or nutmeg for extra warmth.

Watch Video Of How Creamy Yellow Squash Soup Works

One of my favorite things about yellow squash soup is how easy it is to reheat and serve. Simply heat up individual portions in the microwave until warm throughout, then top with your favorite garnishes such as chopped fresh herbs or crumbled cheese.

You can also portion out individual servings into containers for easy grab-and-go lunches or dinners. If you’re planning ahead, consider freezing portions of this soup so they’re ready whenever you need them.

❓ Frequently Asked Questions About Creamy Yellow Squash Soup

Q: What type of yellow squash should I use for this recipe?

For this recipe, I recommend using either straightneck or crookneck yellow squash. Both types have a sweet and tender flesh that works perfectly in soups.

Q: Can I use frozen yellow squash instead of fresh?

While frozen yellow squash can be used as a substitute for fresh, it may affect the flavor and texture of the final product.

Q: How do I store leftover yellow squash soup?

You can store leftover yellow squash soup in an airtight container in the refrigerator for up to three days or freeze it for later use.

Q: Can I make yellow squash soup ahead of time?

This recipe can be made ahead of time by cooking the squash and then refrigerating or freezing it until ready to serve.

Q: What are some variations on traditional yellow squash soup?

You can try adding other vegetables like carrots or celery for added flavor and nutrition.

Q: Can I use this recipe as a base for other soups?

Yes, you can modify this recipe by substituting different vegetables or adding your own favorite spices to create unique flavors.

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