Go Back
+ servings
A bowl of yellow squash soup on a plate with a spoon.

Yellow Squash Soup

Simple and easy to make, this delicious yellow squash soup is the perfect way to make the most of the seasons produce. Ready to serve in around 30 minutes, it's perfect to serve for lunch or a sit down appetizer.
Course Soup
Cuisine American
Keyword easy squash soup recipe, How to make squash soup, yellow squash recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 148kcal
Author Tanya


  • 3 Tbsp unsalted butter
  • ½ cup chopped sweet onion
  • 2 garlic cloves chopped
  • 4 medium yellow squash ends removed and chopped
  • ½ tsp dried thyme
  • ¼ tsp ground nutmeg
  • ¼ tsp kosher salt or to taste
  • 2 cups chicken broth vegetable broth
  • 2 Tbsp heavy cream
  • Pepper to taste optional


  • Melt butter in a large heavy bottomed pot over medium heat. Add onions and garlic and sauté for 5 minutes, or until the onions have softened.
  • Add squash, thyme, nutmeg and salt and stir and continue to cook for an additional 10 minutes, stirring occasionally.
  • Add broth and increase the heat to medium high and bring mixture to a boil. Allow mixture to boil for about 10 minutes, until squash is softened.
  • Remove from heat and add contents to a blender. Blend until smooth.
  • Add in heavy cream. (Salt and pepper to taste)
  • Serve and enjoy.


Please be careful when blending hot soups. Ensure your blender is capable of blending hot soups and don’t fill the blender more than halfway.
An immersion blender can also be used. I find the soups to be a little more creamy when a standing blender is used.
Use vegetable broth in place of chicken broth if you prefer.


Calories: 148kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 585mg | Potassium: 647mg | Fiber: 2g | Sugar: 5g | Vitamin A: 772IU | Vitamin C: 43mg | Calcium: 53mg | Iron: 1mg