This Yellow Squash Soup turns an often overlooked veggie into a light, healthy, and delicious meal! With just a few simple ingredients and a quick cook time, it's perfect for busy weeknight dinners.
Yellow squash is an underrated vegetable, that really deserves a lot more attention in the kitchen! As a summer squash, it's lighter in texture and has a mild flavor that works with many types of dishes. I especially love it in summery tacos or in a simple summer squash sauté.
But one thing I hadn't done with yellow squash before is soup! So this recipe was a bit of an experiment, but I sure am glad I tried it. This yellow squash soup turned out so tasty and it couldn't be any simpler to make.
This Yellow Squash Soup is:
- Easy to Make: With just 10 minutes of prep and a handful of simple ingredients, you'll have a delicious homemade soup on the table in no time.
- Healthy and Light: Packed with fresh veggies and a flavorful broth, this soup is low in calories yet incredibly satisfying.
- Customizable: You can easily adjust the thickness and spice level of this soup to suit your taste. Want it thicker? Use less broth. Prefer a kick of heat? Add extra red pepper flakes!
- Perfect for Meal Prep: This soup stores well and is great for making ahead of time. It's just as delicious (if not better) the next day.
- 100% vegan!
Key Ingredients & Substitutions
Yellow Squash: The star ingredient! Yellow squash has a mild, slightly sweet flavor and becomes wonderfully creamy when pureed. You could also try this recipe with zucchini or a combination of the two if you like.
Onion & Garlic: These aromatics form the flavorful base of the soup, adding depth and richness. Feel free to adjust the amount of garlic to your taste.
Thyme: This herb adds a subtle earthy note that complements the sweetness of the squash. Dried thyme is called for here, but fresh thyme would work beautifully as well - just double the amount if you're using fresh.
Red Pepper Flakes: Just a touch adds a hint of heat, but you can dial it up or down depending on your spice preference. If you're not into spicy food, you can omit this altogether.
Vegetable Broth: This forms the base of the soup and helps bring everything together. For a fresher flavor, you can use a homemade veggie broth.
Helpful Tips for Making the Best Yellow Squash Soup
Don't Rush the Onion and Garlic: Take your time cooking the onion and garlic. Let them soften and become fragrant before adding the squash. This step adds depth and flavor to the soup.
Adjust the Broth to Your Preference: Start with 2 cups of broth and add more as needed after pureeing to reach your desired consistency. If you like a thicker, heartier soup, you might want to stick with the smaller amount of broth.
Blending the Soup: An immersion blender is perfect for pureeing the soup right in the pot, but if you don't have one, you can use a regular blender. Just be sure to blend in batches and let the soup cool slightly before transferring it to the blender.
Garnish Options: Want to jazz up your bowl? Add a dollop of sour cream, a sprinkle of fresh herbs, or some crunchy croutons. A drizzle of olive oil or a few extra red pepper flakes can also elevate the presentation and flavor.
Variations to Try
Creamy Yellow Squash Soup
For an extra creamy texture, stir in a splash of coconut milk at the end of cooking. This will add richness while keeping the soup silky smooth.
Zucchini and Yellow Squash Soup
Mix things up by adding zucchini along with the yellow squash. It's a great way to use up summer veggies and adds a little variety to the flavor.
Spicy Squash Soup
Increase the amount of red pepper flakes or add a pinch of cayenne for a spicier version of this soup. You can also top it with a drizzle of hot sauce for an extra kick.
Serving Suggestions
This soup is versatile and can be served as a starter for a bigger meal, or as a main dish on its own. Try pairing it with a green salad or a slice of crusty bread for a light, satisfying meal. It's also great as a side dish for a vegan grilled sandwich or alongside roasted veggies for a wholesome, plant-based meal.
Also worth trying: our creamy asparagus and pea pasta.
Also worth trying: our miso butternut squash soup.
Also worth trying: our vegan pumpkin mac and cheese.
Also worth trying: our zucchini with mint.
Storage & Reheating
Got leftovers? Lucky you! This soup stores well, making it a great choice for meal prep.
Fridge: Store in an airtight container in the fridge for up to 4 days. The flavors will deepen as it sits, making it even more delicious the next day.
Freezer: If you want to save it for later, freeze the soup in individual portions for up to 3 months. Just thaw in the fridge overnight before reheating.
Reheating: Reheat the soup on the stovetop over medium heat, adding a splash of broth or water if it has thickened too much.
More Vegan Recipes
If you love this yellow squash soup, be sure to check out these other delicious vegan recipes:
Also try: our Glazed Baked Onions.
- Vegan Italian Minestrone Soup
- Vegan Apple and Butternut Squash Soup
- Old Fashioned Vegan Stew
- For a light spring option, also try our cream of asparagus soup.
Recipe
Yellow Squash Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 4 medium yellow squash diced
- 2 - 2 ½ cups vegetable broth
Instructions
- In a large pot over medium heat, add the onion, garlic, thyme, salt and red pepper flakes. Cook, stirring frequently, until the onion starts to soften.
- Add the yellow squash and cook until it begins to soften. Add 2 cups of broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the veggies are very tender.
- Use an immersion blender to puree the soup.
- Add additional broth until desired consistency is achieved.
- Serve garnished with additional red pepper flakes if desired.
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