Name: Yellow Squash Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 Tablespoon unsalted butter; ½ cup chopped sweet onion; 2 garlic cloves (chopped); 4 medium yellow squash (ends removed and chopped); ½ teaspoon dried thyme; ¼ teaspoon ground nutmeg; ¼ teaspoon kosher salt (or to taste); 2 cups chicken broth (vegetable broth); 2 Tablespoon heavy cream; Pepper to taste (optional)

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Simple and easy to make, this delicious yellow squash soup is the perfect way to make the most of the season's produce. Ready to serve in around 30 minutes, it's perfect to serve for lunch or a sit-down appetizer.

Yellow squash soup served in two white bowls.

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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Summer squash is starting to appear in stores, and this delicious recipe will help you make the most of them. I make this recipe every time I see yellow squash appearing in the stores, and it's such a great way to use the vegetable.

This simple soup is light and fresh-tasting, seasoned with garlic, nutmeg, and thyme. It's all made in one pot and ready to enjoy in around 30 minutes.

Made with natural and healthy ingredients, this soup is easy to make, vegetarian or vegan, and it's a tasty way to get some veggies into your family's diet!

Be sure to try my Roasted Tomato Basil Soup and sauteéd yellow squash, too!

What Readers Say

I made this soup and it was just lovely. Thank you so much for this taste of summer.
Denise

Ingredients Needed for this Recipe

Scroll to the recipe card for ingredient quantities and detailed instructions.

For sautéing: unsalted butter, sweet onion, garlic cloves
For the soup base: yellow squash, dried thyme, ground nutmeg, kosher salt, chicken broth (or vegetable broth as an alternative)
For finishing: heavy cream, pepper (optional)

How to make yellow squash soup

Gather your ingredients.

Melt butter in a large heavy-bottomed pot over medium heat. Add onions, garlic, and sauté for 5 minutes, or until the onions soften.

Add squash, thyme, nutmeg, and salt and stir and continue to cook for an additional 10 minutes, stirring occasionally.

Then add the broth, increase the heat to medium-high, and bring the mixture to a boil. Allow the mixture to boil for about 10 minutes until the squash is softened.

Remove from heat and add contents to a blender. Blend until smooth.

The soup blended smooth in a stand blender.

Add in heavy cream. (Salt and pepper to taste)

Serve and enjoy.

How long does it keep?

This soup is excellent for meal prep throughout the week, so feel free to make a bigger batch! Once cooled, transfer the soup to an airtight container. It will keep well in the fridge for 4 to 5 days.

Reheat the soup on the stovetop on medium heat, stirring occasionally, until heated. Alternatively, you can heat it through in the microwave for about 3 minutes, stirring halfway.

Can you freeze it?

Yellow squash soup is a great freezer meal and will keep well for up to 3 months. Place the cooled soup into a container or individual portions in ziplock bags. Thaw the soup in the fridge overnight before reheating.

Serving

This soup is perfect for a light lunch or sit-down appetizer before a main meal. Drizzle each bowl with some cream, freshly baked croutons, and a few fresh thyme leaves, and you are good to go. For a fuller meal, serve it with cornbread muffin or crusty bread.

yellow squash soup in white bowl with thyme leaves on top

Recipe Variations

This yellow squash soup is delicious, but you can make a few easy swaps to suit your tastes.

Make it vegetarian by using vegetable broth in place of chicken broth.
Make it vegan by using a plant-based cream.
Use other herbs like parsley or rosemary.
Carrots would be a great choice if you want to add some extra veggies!

Recipe Notes and Tips

Please be careful when blending hot soups. Ensure your blender can handle them, and don’t fill it more than halfway.
An immersion blender can also be used. However, a standing blender makes the soups a little creamier.
Make the soup in a heavy-bottomed pot or Dutch oven. These pots distribute the heat evenly.
You do not need to peel the squash for this recipe.

Yellow squash soup served in a white bowl with croutons.

More Soup Recipes

yellow squash soup in bowl with yellow squash in back

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4.81 from 21 votes

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

Cook Time 25

Total Time 35

Servings servings

Calories 148kcal

Author Tanya

Ingredients

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

Instructions

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.

Notes

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.

Nutrition

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

This post was originally published on April 30, 2021. It has been updated with new photos and additional helpful information.

Comments

4.81 from 21 votes (16 ratings without comment)

Creamy Yellow Squash Soup