Creamy yellow squash soup is an incredible side dish or appetizer that can be whipped up in just 30 minutes! It can be gluten-free, vegan, and vegetarian-friendly. This soup is perfect for fall and makes a fun and festive addition to any Thanksgiving menu!
Quick & Easy Summer Squash Soup
Creamy yellow squash soup is a great way to use up some summer squash! This rich and savory soup is full of flavor, yet surprisingly simple to make.
You can serve it as a starter or side dish for just about any sit-down meal. It can be vegetarian, vegan, and gluten-free, so everyone can enjoy this soup!
Jump to:
- Quick & Easy Summer Squash Soup
- 🥘 Creamy Yellow Squash Ingredients
- 🔪 How To Make Creamy Yellow Squash Soup
- 💭 Angela's Pro Tips & Recipe Notes
- 🥡 Storing & Reheating
- ❓ Is Yellow Squash Good In Soup?
- ❓ What Is A Yellow Squash Called In The UK?
- ❓ When Is Yellow Squash In Season?
- 🍲 More Tasty Soup
- 📖 Recipe Card
- 💬 Comments & Reviews
🥘 Creamy Yellow Squash Ingredients
You can grab all of these simple ingredients on a quick trip to the grocery store. In a pinch, chopped onion can be used in place of the leek.
- Olive Oil - 1 tablespoon of extra virgin olive oil.
- Summer Squash - 3-4 medium yellow squash cut into half moons.
- Leek - 1 medium leek (cut in half, cleaned, and chopped).
- Garlic - 2 teaspoons of minced garlic (about 2 cloves).
- Fresh Thyme - 4 sprigs of fresh thyme, or ½ teaspoon dried.
- Salt & Pepper - ¼ teaspoon each (to taste).
- Vegetable Stock - 4 cups of vegetable stock (or chicken broth).
- Heavy Cream - ½ a cup of heavy cream. Or swap to any nut milk or coconut cream to be vegan/vegetarian.
- Lemon Juice - 2 tablespoons of fresh or bottled lemon juice.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Creamy Yellow Squash Soup
You don't have to be a seasoned chef to make this incredible soup. As long as you have a stockpot, a blender, and something to stir with, you are ready to get started!
1 batch of this soup will serve about 4 people. You can always double the ingredients to serve more!
- Saute. Heat 1 tablespoon of olive oil in a stockpot over medium heat. Add 3 medium, sliced squash and 1 chopped leek then saute for about 5 minutes, or until they begin to soften.
- Boil. Add 2 teaspoons of garlic, 4 sprigs of thyme, and ¼ teaspoon of both salt & pepper, and saute for 1 minute or until fragrant. Then pour in the 4 cups of vegetable stock and bring to a boil.
- Simmer. Reduce the heat to a simmer, stirring occasionally, for 15 to 20 minutes (or until the yellow squash is soft).
- Puree. Let the soup cool slightly before transferring it to a blender (or use an immersion blender, *see note). Puree until smooth, being careful not to burn yourself.
- Add cream and lemon. Return the soup to the stockpot over medium-low heat. Slowly stir in ½ a cup of heavy cream (or almond milk/coconut cream) and 2 tablespoons of lemon juice.
- Enjoy. Serve hot with fresh thyme as a garnish, if desired.
This squash is not only delicious in the summer, it also makes a fabulous Thanksgiving side dish! Serve it with roasted pheasant or quail for a unique Thanksgiving menu! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- For super fine soup, you can opt to peel the yellow squash and/or remove the seeds. This is an extra step that I don't personally do as I love every bit of my summer squash.
- To make your soup extra smooth and creamy, strain it through a fine mesh sieve.
- Opening a blender after pureeing hot soup can easily cause burns, please open the lid away from yourself and others.
- If you prefer your soup thick, use an immersion blender.
- To make this vegan/vegetarian, swap the heavy cream for your choice of any nut milk or coconut cream.
🥡 Storing & Reheating
Once cooled, keep your creamy yellow squash soup in an airtight container in the fridge for 3-5 days. It can be frozen in an airtight jar or container for up to 3 months!
Reheating Creamy Yellow Squash Soup
Reheat leftovers on the stove top over medium heat until heated to your satisfaction.
❓ Is Yellow Squash Good In Soup?
The mildly sweet and slightly nutty flavor of yellow summer squash is perfect for soup! While simmering, the squash becomes tender and absorbs the flavors of the broth, stock, and/or seasonings. Whether blended until creamy or added to soup in chunks, it makes a great addition to any soup or stew.
❓ What Is A Yellow Squash Called In The UK?
In Europe, zucchini and squash are referred to as 'courgettes' which means 'little squash'. They are often differentiated by color. There are green and yellow courgettes.
❓ When Is Yellow Squash In Season?
Yellow squash is in season from early to late summer, however, you can find it at the grocery store year round!
🍲 More Tasty Soup
- Cream of Chicken Soup - Make your own cream of chicken soup from scratch. It's quick, easy, and you can save it for later!
- Gumbo Soup - Full of Andouille sausage, shrimp, and chicken, this soup is a Southern classic right out of Louisiana.
- Split Pea Soup - Savory split pea soup made with ham hocks is perfect for a chilly evening!
- Prime Rib Soup - Prime rib tastes even better the second time around when you turn it into leftover prime rib soup!
- Cabbage Soup with Kielbasa - This savory soup includes sausage, tender veggies, cabbage, and potatoes! You will want to savor every spoonful.
- Hamburger Soup - This hearty hamburger soup combines ground beef with tender veggies, potatoes, and a rich tomato-based broth.
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📖 Recipe Card
Creamy Yellow Squash Soup
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 3 medium summer squash (3-4 medium yellow squash cut into half moons)
- 1 medium leek (cut in half, cleaned, and chopped)
- 2 teaspoon garlic (about 2 cloves, minced)
- 4 sprigs fresh thyme (or ½ teaspoon dried)
- ¼ teaspoon each, salt & pepper (to taste)
- 4 cups vegetable stock (or chicken broth)
- ½ cup heavy cream (or use almond milk or coconut cream to be vegan/vegetarian)
- 2 tablespoon lemon juice
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat the olive oil in a stockpot over medium heat. Add the squash and leek and saute for about 5 minutes, or until they begin to soften.
- Add the garlic, thyme, and salt & pepper, and saute for 1 minute or until fragrant. Then pour in the stock and bring to a boil.
- Reduce the heat to a simmer, stirring occasionally, for 15 to 20 minutes (or until the yellow squash is soft).
- Let the soup cool slightly before transferring it to a blender (or use an immersion blender, *see note). Puree until smooth, being careful not to burn yourself.
- Return the soup to the stockpot over medium-low heat. Slowly stir in the heavy cream and lemon juice.
- Serve hot with fresh thyme as a garnish, if desired.
Notes
- For super fine soup, you can opt to peel the yellow squash and/or remove the seeds. This is an extra step that I don't personally do as I love every bit of my summer squash.
- To make your soup extra smooth and creamy, strain it through a fine mesh sieve.
- Opening a blender after pureeing hot soup can easily cause burns, please open the lid away from yourself and others.
- If you prefer your soup thick, use an immersion blender.
- To store: Once cooled, keep your creamy yellow squash soup in an airtight container in the fridge for 3-5 days. It can be frozen in an airtight jar or container for up to 3 months!
- To reheat: Reheat leftovers on the stovetop over medium heat until heated to your satisfaction.
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