Yellow Squash Soup
on Aug 28, 2022, Updated Oct 20, 2023
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This Yellow Squash Soup is loaded with delicious flavor. It features yellow summer squash, potato, onion, garlic, canned coconut milk, and fresh thyme.
This soup is creamy, smooth, and delicious! It’s also easy to make and is ready to eat in about 30 minutes.
Ingredients You’ll Need
- coconut oil
- yellow squash
- potato
- onion
- garlic
- thyme sprigs
- vegetable stock
- lemon juice
- canned coconut milk
- kosher salt and pepper
- fresh thyme leaves for garnish
(Note: Full recipe is at the bottom of the post)
How to Make Yellow Squash Soup
- Melt the oil in a stockpot over medium heat. Add all the vegetables and aromatics and cook for about 5 minutes until the onions begin to soften. Add the stock and bring it to a boil.
- Reduce the heat and simmer, stirring occasionally, for about 15-20 minutes until the veggies are soft.
- Let the soup cool slightly and use an immersion blender or transfer to a stand blender to puree until smooth.
- Return the soup to the stockpot over medium-low heat and stir in the lemon juice and coconut milk. Season with salt and pepper to taste. Serve garnished with fresh thyme leaves and a drizzle of coconut milk.
Tips And Tricks
- The skin can be left on the squash as everything will be blended.
- For a smoother texture, strain the soup through a fine-mesh sieve.
- Add an extra potato for a heartier, more chunky soup.
How To Select Yellow Squash
Choose squash that’s firm and free of soft spots. For the best flavor, the squash should be about 6-8-inches long. Avoid larger squash as they often have seeds and a mealy texture.
How To Store Yellow Squash Soup
Leftover yellow squash soup should be cooled to room temperature and then stored in an airtight container for up to 4 days in the fridge.
How To Freeze Yellow Squash Soup
Let the soup cool to room temperature and then transfer to mason jars, ensuring you leave about an inch of headspace. Tightly seal and transfer to the fridge for 2 hours. Then store the jars in the freezer for up to 3 months.
How To Reheat Yellow Squash Soup
Frozen leftovers should be thawed in the fridge overnight. To reheat, pour the soup into a pot and heat on medium-low until simmering. This soup can also be reheated in the microwave in 30-second intervals. Stir after each interval and repeat until the soup is hot.
Variations
Use different ingredients for a variety of delicious flavor profiles!
- Add Thai flavors by omitting the fresh thyme and adding 1 tablespoon of green curry paste to the veggies. Replace the lemon juice with lime juice.
- Enjoy a spicier soup by adding 2 tablespoons of madras curry powder and ½ teaspoon of cayenne pepper.
- Make the soup heartier by adding 1½ cups of corn kernels. Puree ½ cup of the corn along with the summer squash. Add the remaining cup of corn after straining the soup.
How Do You Thicken Squash Soup?
Adding another potato will give you a thicker soup. You can also make a slurry by stirring 1 tablespoon of cornstarch into 2 tablespoons of water. Stir until smooth and add to the soup as it simmers.
Yellow Squash Soup Recipe
Ingredients
- 1 tablespoon coconut oil
- 3 medium yellow squash, cut into half-moons
- 1 medium potato, peeled and diced
- 1 medium onion, diced
- 2 cloves garlic
- 4 fresh thyme sprigs
- 4 cups vegetable stock
- 2 tablespoons lemon juice
- ½ cup canned coconut milk, plus extra for garnish
- kosher salt and pepper, to taste
- fresh thyme leaves, for garnish
Instructions
- Melt the oil in a stockpot over medium heat. Add all the vegetables and aromatics and cook for about 5 minutes until the onions begin to soften.
- Add the stock and bring it to a boil.
- Reduce the heat and simmer, stirring occasionally, for about 15-20 minutes until the veggies are soft.
- Let the soup cool slightly and use an immersion blender or transfer to a stand blender to puree until smooth.
- Return the soup to the stockpot over medium-low heat and stir in the lemon juice and coconut milk. Season with salt and pepper to taste.
- Serve garnished with fresh thyme leaves and a drizzle of coconut milk.
Nutrition
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
