This Creamy Yellow Squash Soup is velvety smooth, full of flavor, and made with simple wholesome ingredients. Ready in under 30 minutes, it’s a perfect light meal or cozy starter—comforting, healthy, and naturally gluten-free.
Why You’ll Love This Recipe
Quick to prepare and deeply satisfying, this yellow squash soup is ideal for busy weeknights or easy lunches. It offers a creamy texture without being heavy, and it’s naturally gluten-free with an easy dairy-free option. The subtle sweetness of squash is balanced by savory aromatics and a hint of thyme, making it a nourishing dish that feels both fresh and indulgent. Serve it with crusty bread or a green salad for a complete, wholesome meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 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
Directions
- Sauté aromatics: In a medium pot over medium heat, warm the olive oil or butter. Add chopped onions and cook until soft and translucent, about 5 minutes. Stir in garlic and cook for another 30 seconds.
- Add squash: Add the sliced yellow squash along with salt, pepper, and thyme. Sauté for 5 minutes, stirring occasionally.
- Simmer: Pour in the broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 10–15 minutes, or until the squash is very tender.
- Blend: Using an immersion blender directly in the pot or transferring to a blender in batches, blend until the soup is smooth and creamy.
- Add cream: Stir in the heavy cream or coconut cream. Warm gently, then taste and adjust seasoning if needed.
- Serve: Ladle into bowls and garnish with a swirl of sour cream or yogurt and fresh thyme if desired. Serve hot.
Servings and timing
Servings: Serves 4
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: About 30 minutes
Variations
- Vegan Option: Use olive oil and coconut cream, and skip dairy-based garnishes.
- Spicy Version: Add a pinch of cayenne pepper or a dash of hot sauce for mild heat.
- Add Protein: Stir in shredded cooked chicken or white beans for a heartier meal.
- Herbed Variation: Add a handful of fresh basil or parsley when blending for extra freshness.
- Roasted Flavor: Roast the squash and onion before blending for a deeper flavor profile.
Storage/Reheating
Store any leftover soup in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. This soup also freezes well—cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use zucchini instead of yellow squash?
Yes, zucchini can be used in place of yellow squash, or you can use a mix of both.
What can I use instead of heavy cream?
Coconut cream, half-and-half, or even a splash of milk can be used depending on your dietary preferences.
Do I need to peel the squash?
No, yellow squash has tender skin that blends easily and adds color and nutrients to the soup.
How do I blend the soup safely?
Use an immersion blender for convenience, or carefully transfer small batches to a blender, covering the lid with a towel to prevent splashes.
Can I make this soup ahead of time?
Yes, this soup stores and reheats well. It’s perfect for meal prep or making in advance for guests.
Is this soup suitable for freezing?
Yes, allow the soup to cool completely and store it in a freezer-safe container. Thaw overnight in the fridge before reheating.
What should I serve with this soup?
It pairs beautifully with crusty bread, grilled cheese sandwiches, or a simple green salad.
How do I thicken the soup more?
Blend the soup thoroughly, and if needed, simmer it uncovered after blending to reduce and thicken slightly.
Can I add cheese to this soup?
Yes, a small amount of grated Parmesan or cheddar stirred in at the end can enhance the flavor.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. Just ensure your broth is certified gluten-free if needed.
Conclusion
Creamy Yellow Squash Soup is the definition of simple comfort food. Quick to prepare and naturally light, it’s a flavorful way to enjoy seasonal produce. Whether you’re looking for a cozy appetizer, a light lunch, or a nutritious make-ahead dish, this soup delivers satisfying results with minimal effort.
PrintCreamy Yellow Squash Soup (Quick & Easy Recipe)
This Creamy Yellow Squash Soup is velvety smooth, full of flavor, and made with simple wholesome ingredients. Quick to prepare and naturally gluten-free, it’s a light yet comforting meal or starter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
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
- 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.
- Add sliced squash, salt, pepper, and thyme. Sauté for 5 minutes, stirring occasionally.
- Pour in broth and bring to a boil. Reduce heat and simmer uncovered for 10–15 minutes, until squash is tender.
- Use an immersion blender to purée the soup directly in the pot, or transfer to a blender and blend until smooth.
- 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.
- Serve hot, garnished with a swirl of sour cream or yogurt and fresh thyme if desired.
Notes
- For a vegan version, use olive oil and coconut cream instead of butter and dairy.
- Add a pinch of cayenne for a hint of heat.
- Soup can be stored in the refrigerator for 3–4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 4g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg