yellow squash soup recipe

Written BySheba G Updated On
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The Best yellow squash soup recipe

I’ve always been a fan of yellow squash soup, and my family loves it just as much as I do. It’s a perfect recipe for any occasion, whether you’re looking for a comforting meal on a chilly day or a healthy option for a quick lunch. The dish originates from the Mediterranean region, where yellow squash is a staple ingredient.

The soup is made by sautéing the squash in olive oil with garlic and onion, then simmering it in chicken broth until it’s tender and creamy. This recipe is a great way to get your daily dose of vitamins and minerals from the squash, and it’s also very easy to make. My kids love helping me in the kitchen, and they always ask for this recipe when they’re feeling under the weather.

It’s also a great way to use up any leftover squash you might have on hand. One of the best things about this recipe is that it’s incredibly versatile – you can serve it hot or cold, and it’s just as delicious either way. I like to add some crusty bread on the side for dipping into the soup, but you can also serve it with a side salad or some roasted vegetables for a more substantial meal.

The key to making this recipe successful is to use high-quality ingredients, especially the squash itself. Look for ones that are heavy for their size and have a sweet, nutty flavor. You can also customize this recipe to your taste by adding in other ingredients like lemon juice or chopped herbs.

Overall, I highly recommend giving this recipe a try – it’s a game-changer for anyone who loves yellow squash!

Creamy Yellow Squash Soup

4.7 from 744 votes

This velvety yellow squash soup is a comforting blend of tender squash, aromatics, and a touch of cream. It is perfect as a light lunch or a starter for a fall dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Soup

2 tablespoons unsalted butter
1 medium yellow onion, chopped
2 cloves garlic, minced
4 medium yellow squash (about 1.5 lbs), sliced into 1/2-inch rounds
4 cups low-sodium vegetable broth
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup heavy cream
Fresh chives or parsley for garnish

👨‍🍳Directions

1Melt butter in a large pot over medium heat.
2Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Add the sliced yellow squash, vegetable broth, dried thyme, salt, and pepper to the pot.
5Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer uncovered until the squash is very tender and easily pierced with a fork, about 20 minutes.
6Remove the pot from the heat.
7Use an immersion blender to puree the soup directly in the pot until completely smooth and velvety.
8Alternatively, carefully transfer the soup in batches to a blender, blend until smooth, and return to the pot.
9Stir in the heavy cream until fully incorporated.
10Taste and adjust seasoning with additional salt and pepper if needed.
11Ladle the soup into bowls and garnish with fresh chives or parsley before serving.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 16g💛Saturated Fat: 10g❤️Cholesterol: 50mg🧂Sodium: 580mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 5g

📝Notes

For a vegan version, substitute the butter with olive oil and use coconut cream instead of heavy cream. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Watch Video Of How Creamy Yellow Squash Soup Works

This yellow squash soup is perfect for any occasion – whether you’re looking for a comforting meal on a chilly day or a healthy option for a quick lunch. It’s also incredibly versatile – you can serve it hot or cold, and it’s just as delicious either way.

One of the best things about this recipe is that it’s easy to customize to your taste by adding in other ingredients like lemon juice or chopped herbs. My family loves helping me in the kitchen, and they always ask for this recipe when they’re feeling under the weather.

❓ Frequently Asked Questions About Creamy Yellow Squash Soup

What type of squash should I use for this recipe?

Yellow crookneck or straight-neck squash work well in this recipe.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 2 months.

How do I reheat this soup without losing its creamy texture?

To reheat this soup without losing its creamy texture, you can add a little bit of milk or cream towards the end of cooking time.

Is this soup suitable for people with gluten intolerance?

Yes, this soup is gluten-free.

Can I make this recipe in an Instant Pot?

Yes, you can make this recipe in an Instant Pot – simply sauté the ingredients in the pot, then close the lid and cook on high pressure for 10 minutes.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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