Creamy Yellow Squash Soup Recipe

As a food blogger who loves zucchini and squash soup recipes, I created a silky, creamy summer squash soup that is vegan and gluten free and can be served hot or chilled, and I bet you will be curious how simple squash can yield such depth.

I whipped up this creamy yellow squash soup on impulse and it surprised me. The squash turns silky when blended with a touch of coconut milk, and somehow it still tastes like summer not like some heavy cream bath.

I serve it chilled sometimes and people keep guessing what gives it that gentle richness. It’s got a bright, slightly mysterious flavor that keeps you spooning even when you’re not that hungry.

I call it my Squash And Potato Soup twist because it has that familiar comfort but with a fresher kick. Trust me you want to try this right away.

Ingredients

• Yellow squash: low calorie, good fiber and vitamin C, mild sweet flavor.
• Yukon Gold potato: adds creamy body, starchy carbs, potassium and keeps soup thick.
• Full fat coconut milk: rich, adds creaminess and healthy fats, its slightly sweet tropical notes.
• Nutritional yeast: cheesy umami taste, provides B vitamins and plant protein, great for vegans.
• Garlic: pungent, boosts savory depth and immune friendly compounds, its not sweet or sour.
• Fresh basil: bright herb, adds sweet peppery lift and aroma, its got vitamin K.
• Extra virgin olive oil: healthy monounsaturated fats, silky mouthfeel and gentle peppery finish.

Ingredient Quantities

• 2 pounds yellow summer squash, trimmed and roughly chopped, about 4 medium
• 1 medium yellow onion, chopped
• 2 tablespoons extra virgin olive oil
• 3 garlic cloves, minced
• 1 medium Yukon Gold potato, peeled and diced, about 8 ounces
• 4 cups low sodium vegetable broth
• 1 cup canned full fat coconut milk
• 1 tablespoon fresh lemon juice
• 2 tablespoons nutritional yeast
• 1/4 cup fresh basil leaves packed
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Optional garnishes: chopped chives and toasted pumpkin seeds

How to Make this

1. Prep everything: trim and roughly chop the squash, peel and dice the Yukon Gold, chop the onion, mince the garlic, measure broth, coconut milk, lemon juice, nutritional yeast, basil and thyme, and set salt and pepper by the stove.

2. Warm 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring, until the onion is soft and translucent, about 5 to 7 minutes. Add the garlic and cook 30–60 seconds until fragrant, dont let it brown.

3. Add the chopped yellow squash, diced potato, the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the squash starts to soften and release moisture, about 6 to 8 minutes. If the pan looks dry add a splash of broth.

4. Pour in 4 cups low sodium vegetable broth, bring to a boil, then reduce heat and simmer uncovered until the potato and squash are very tender, about 12 to 15 minutes.

5. Turn off the heat. For a silky soup you can either use an immersion blender right in the pot and blend until smooth, or carefully transfer soup in batches to a blender. If using a regular blender, vent the lid slightly and cover with a towel to avoid hot splashes.

6. Once smooth, stir in 1 cup full fat coconut milk, 1 tablespoon fresh lemon juice, 2 tablespoons nutritional yeast and the packed 1/4 cup basil leaves. Warm gently over low heat just to combine, dont boil the coconut milk or it can separate.

7. Taste and adjust seasoning with more salt or pepper if needed. For an ultra-smooth finish press the soup through a fine mesh sieve, or leave it as is for more body and fiber.

8. Serve warm or chill in the fridge for a few hours and serve cold for a refreshing summer option. Top with chopped chives and toasted pumpkin seeds if you like a crunch.

9. Storage and hacks: refrigerate up to 4 days, freeze up to 3 months. If soup thickens when stored, thin with a splash of broth or water when reheating. For deeper flavor roast the squash at 425 F until caramelized before step 3, and reserve a few toasted seeds for garnish.

Equipment Needed

1. Large heavy‑bottomed pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula
6. Immersion blender or countertop blender (towel to vent the lid)
7. Ladle and heatproof pitcher or blender jar for transferring hot soup
8. Fine mesh sieve (optional, for an ultra smooth finish)
9. Can opener and kitchen towels or oven mitts for hot handles

FAQ

Creamy Yellow Squash Soup Recipe Substitutions and Variations

• Yellow summer squash → Zucchini (1:1) or pattypan squash: same texture and mild flavor, cooks the same so no recipe timing changes needed.
• Canned full fat coconut milk → Heavy cream or canned evaporated milk for a richer dairy version, or homemade cashew cream (blend 1 cup soaked cashews with 1/2 cup water) to keep it dairy free but creamy.
• Yukon Gold potato → 1 1/2 cups cauliflower florets (for lower carbs) or 1 small sweet potato for a slightly sweeter, earthier soup; adjust simmer time till tender.
• Nutritional yeast → 2 tbsp grated Parmesan for cheesy umami (not vegan), or 1 tsp light miso dissolved in a few tbsp broth for savory depth without dairy.

Pro Tips

1) Roast some of the squash for deeper flavor, but dont roast all of it. Caramelized bits add a nice sweet note, while a little raw or lightly cooked squash keeps the soup bright. Roast at a high temp until golden, then fold those pieces back in or reserve a few for garnish.

2) Blend safely and for the texture you want. An immersion blender is fastest and less messy, but if you use a regular blender vent the lid slightly and drape a towel over it, blend in small batches. For ultra silky soup push it through a fine mesh strainer after blending, but if you like body and fiber skip the strainer.

3) Be careful with the coconut milk, dont let it boil. Stir it in off the heat or over the lowest flame just to warm through so it stays creamy and doesnt split. If the soup thickens after chilling or reheating, thin with a splash of broth or water and gently reheat.

4) Finish and garnish smartly. Add the lemon juice and most of the salt at the end so the acidity pops, taste and adjust. Toast pumpkin seeds in a dry pan until nutty and save a few whole for garnish, and chop chives right before serving so they stay bright.