Creamy Yellow Squash Soup (Quick & Easy Recipe) Recipe

Introduction

This creamy yellow squash soup is a quick and easy way to enjoy the fresh flavors of summer squash. Smooth, comforting, and lightly seasoned, it makes a perfect starter or light meal any day of the week.

Ingredients

• 1 tbsp olive oil or butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 4 cups yellow squash, sliced (about 4 medium squash)
• 2 cups vegetable broth (or chicken broth)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp thyme (optional)
• 1/2 cup heavy cream or coconut cream
• Sour cream or yogurt, for garnish (optional)
• Fresh thyme, for garnish

Instructions

1. Step 1: In a pot over medium heat, heat olive oil or butter. Add onions and cook until softened, about 3–5 minutes. Stir in minced garlic and cook for 1 more minute.
2. Step 2: Add sliced squash, salt, pepper, and thyme. Sauté for 5 minutes, stirring occasionally.
3. Step 3: Pour in broth and bring to a boil. Reduce heat and simmer uncovered for 10–15 minutes, until squash is tender.
4. Step 4: Use an immersion blender to purée the soup directly in the pot, or transfer to a blender and blend until smooth.
5. Step 5: Return to pot (if using a blender), stir in heavy cream or coconut cream. Heat gently until warmed through. Taste and adjust seasoning as needed.
6. Step 6: Serve hot, garnished with a swirl of sour cream or yogurt and fresh thyme if desired.

Tips & Variations

• For a dairy-free version, use coconut cream and garnish with a dollop of coconut yogurt instead of sour cream.
• Add a pinch of nutmeg or smoked paprika for a subtle depth of flavor.
• If the soup is too thick, thin it with additional broth or water until you reach the desired consistency.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Avoid boiling once cream is added to maintain a smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this soup?

Yes, you can substitute yellow squash with zucchini or a mix of summer squash. The flavor will be similar and just as delicious.

How can I make this soup vegan?

Use olive oil instead of butter and replace heavy cream with coconut cream or another plant-based cream. Garnish with dairy-free yogurt or skip the garnish entirely.

Creamy Yellow Squash Soup (Quick & Easy Recipe) Recipe

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★★★★★

5 from 438 reviews

• Author: anna
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This creamy yellow squash soup is a quick and easy recipe that combines tender yellow squash, aromatic onions, and garlic in a smooth, velvety broth. Perfect for a comforting meal, it’s enhanced with a touch of heavy cream or coconut cream and can be garnished with sour cream or fresh thyme for extra flavor.

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Ingredients

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Sauté Base

• 1 tbsp olive oil or butter
• 1 small onion, chopped
• 2 garlic cloves, minced

Main Ingredients

• 4 cups yellow squash, sliced (about 4 medium squash)
• 2 cups vegetable broth (or chicken broth)

Seasonings

• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp thyme (optional)

Finishing Touches

• 1/2 cup heavy cream or coconut cream
• Sour cream or yogurt, for garnish (optional)
• Fresh thyme, for garnish

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Instructions

1. Sauté Aromatics: In a pot over medium heat, heat the olive oil or butter. Add the chopped onions and cook until softened, about 3 to 5 minutes. Stir in the minced garlic and cook for an additional minute to release its flavor.
2. Cook Squash: Add the sliced yellow squash to the pot along with the salt, black pepper, and optional thyme. Sauté the squash for about 5 minutes, stirring occasionally, to slightly soften it and meld the flavors.
3. Simmer Soup: Pour in the vegetable or chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered for 10 to 15 minutes, or until the squash is tender and cooked through.
4. Blend Soup: Use an immersion blender directly in the pot to purée the soup until smooth. Alternatively, transfer the mixture carefully to a blender and blend until creamy and silky smooth. Return the blended soup to the pot if necessary.
5. Add Cream: Stir in the heavy cream or coconut cream and heat gently over low heat until warmed through. Taste and adjust seasoning with additional salt or pepper if needed.
6. Serve: Ladle the hot soup into bowls and garnish with a swirl of sour cream or yogurt and fresh thyme leaves if desired. Serve immediately for best taste and texture.

Notes

• You can use either olive oil or butter for sautéing based on your preference.
• For a vegan option, use coconut cream and vegetable broth, and garnish with plant-based yogurt.
• If you prefer a thicker soup, reduce the amount of broth slightly or simmer longer to concentrate flavors.
• Fresh thyme adds a nice aroma but can be omitted if unavailable.
• Use an immersion blender for less cleanup, but a regular blender works equally well.
• Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: yellow squash soup, creamy soup, quick soup recipe, easy vegetarian soup, summer squash soup, healthy soup