A little bit of squash and a variety of spices transform into a rich, creamy soup you’ll want to make again and again.
If you’re a vegetable lover, there is a good chance that squash is a major part of your diet. There are so many different things you can do with squash! Plus, it tastes great, even if it doesn’t get enough credit.
If you’re not really into vegetables or don’t eat squash very often, you don’t know what you’re missing! This recipe for yellow squash soup is a great place to start if you’d like to expand your horizons by including more squash or vegetables in your everyday diet.
Like so many other great soups, this dish comes out thick and creamy. With help from an immersion blender, the soup achieves a perfectly smooth texture that’s delightful for sipping and savoring. Yellow squash gives this soup its signature mild and nutty flavor with a touch of sweetness. But the variety of seasonings in the recipe—like cayenne, oregano, and mustard powder—bring in a bit of a punch, which is what I think makes this soup exceptional. And once you see how fast and easy it is to whip up, you’ll definitely want to add it to your regular meal rotation.
Is Yellow Squash Soup Healthy?
With yellow squash as its main ingredient, this soup makes a nutritious addition to any balanced diet. Squash is low in calories and high in fiber while also containing vitamin A, vitamin C, potassium, and other nutrients. The onions and potatoes contribute to the complex flavor profile while upping the nutrient content without adding significant fat. The health drawbacks in this soup include the use of heavy cream—which adds a lot of fat and calories—and vegetable broth, which tends to be high in sodium. If you’re trying to limit the fat, calories, or sodium in your diet, consider subbing Greek yogurt or sour cream for the heavy cream, and opting for a low-sodium broth.
The Secret To Selecting The Best Squash
The best advice I have for choosing the squash for this soup is to opt for fresh, in-season yellow squash. While you might find pre-cut squash at the grocery store year-round—and its pre-processed state cuts down on prep time—the taste is so much stronger with fresh squash. Choose squash that are 6-8 inches long with a uniform shape, bright yellow color, and smooth, firm skin that’s free of blemishes. These will yield the tenderest flesh without being too fibrous. Overgrown or overripe squash usually has too many seeds and can be mealy. Also, go for the squash that feels heavy for its size to reap higher water content and better flavor. You may also consider roasting the squash before adding it to your soup, which can amp up the sweetness factor.
How do I store leftovers?
Leftover yellow squash soup should be cooled and stored in an airtight container. In the fridge, it will stay good for up to 4 days, while it can remain in the freezer for up to 3 months.
Serving Suggestions
Yellow squash soup works well as a side dish or an appetizer. But if you pair it with a sandwich or salad, it can become the main component of a meal. To keep the whole meal vegetarian-friendly, I suggest making Cucumber Sandwiches or perhaps Air Fryer Grilled Cheese. However, I also think a Chicken Pesto Sandwich complements the soup perfectly. If you prefer to have salad with your soup, I recommend a simple Green Salad or a more complex Kale Salad with Cranberries.
Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 cups yellow squash diced
- 1 cup Yukon Gold potatoes peeled and diced
- 2 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon turmeric
- 1/4 teaspoon mustard powder
- Pinch cayenne pepper
- Salt and black pepper to taste
- 1/3 cup heavy cream
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more.
- Add the diced yellow squash and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and add the thyme, oregano, turmeric, mustard powder, and cayenne. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 15 minutes.
- Carefully use an immersion blender to purée the soup until smooth. If you don't have an immersion blender, let the soup cool slightly and blend in batches in a regular blender. Be careful with the hot liquid.
- Season the soup with salt and black pepper to taste. Add more broth if needed to thin the soup.
- Stir in heavy cream. Serve warm, garnished with parsley and extra cream if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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