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Creamy Yellow Squash Soup (Quick & Easy Recipe)

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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.

Ingredients

Units Scale
  • 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. 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. Add sliced squash, salt, pepper, and thyme. Sauté for 5 minutes, stirring occasionally.
  3. Pour in broth and bring to a boil. Reduce heat and simmer uncovered for 10–15 minutes, until squash is tender.
  4. Use an immersion blender to purée the soup directly in the pot, or transfer to a blender and blend until smooth.
  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. 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

Find it online: https://yumfoodusa.com/creamy-yellow-squash-soup-quick-easy-recipe/