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!
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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.