Soup Recipes Squash Zucchini

The best summer squash soup recipe. Creamy, silky smooth, and loaded with the flavors of summer. This soup is a great way to use up an abundance of summer squash. This soup is a simple recipe, best made with in-season yellow squash. Just like with our chilled peach soup, we kept things simple to let the summer squash shine!

Our summer squash soup can be served warm or chilled plus it is naturally gluten-free and vegan. If eating vegan or dairy-free isn't your thing, you can up the creaminess factor by adding a splash of heavy cream or stirring in a full fat greek yogurt.

I love the flavor of summer squash. I am just not a huge fan of the texture. Which is why I love this soup. All the flavor but in a silky smooth soup form. And while you can serve it hot or chilled, my favorite is definitely chilled. And if you are a fan of chilled soup check out our gazpacho recipe that is made without bread!

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It only takes a few easy ingredients. And like our cream of celery soup, we use a potato to thicken the soup. By pureeing the potato, we are giving the soup body while still keeping it gluten and dairy-free.

Summer Squash- Because we are pureeing this soup you can use bruised or slightly underripe squash you may have picked too soon. I cut mine into half-moons but a dice works too. But you don't need to peel the squash.

Potato- No fancy potatoes are needed. A basic russet potato works best. Be sure to peel your potato. You can use other varieties but the key is to use a high-starch potato.

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Vegetable Broth- We are not vegan but we do eat a heavily plant-based diet. I do prefer vegetable stock over chicken stock in this recipe.

Coconut Milk- This soup does not taste 'coconutty', so feel free to switch out for any plant-based milk or plain yogurt. I just find the richness of the coconut milk to really improve the overall texture of the soup. Be sure to use canned coconut, not coconut beverage from a carton.

The success of this squash soup recipe is highly dependent on the ripeness of the yellow squash. This is why I highly recommend only making this soup when it is in season.

Vegetable Soup Recipe

If growing your own summer squash, pick them early. The ideal size is 6 to 8 inches in length (variety dependent, of course!).

You want to avoid allowing the squash to get too big, the texture will be mealy and the squash heavy with seeds. Additionally, the high water content will cause the soup to be too thin.

When buying summer squash from your local grocery store or farmers market the same rules apply to size. Look for squash that feels firm with no soft spots.

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Because we are pureeing the squash, odd shapes and less than perfect skin is fine. You simply want to ensure the flesh isn't breaking down by giving it a light squeeze.

This summer squash soup is very straightforward. Your vegetables just need a rough dice. Because this soup is pureed a perfect dice isn't required.

In a large stockpot and heat your oil before adding the squash, onion, and potato. Saute your veggies and aromatics until your onions begin to soften. This should take about 5 minutes.

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Reduce the heat and simmer, stirring occasionally until all the vegetables are soft. But really go by the potato, it should be fall-apart tender. If you cut the dice small enough it should be 15 minutes.

Let the soup cool slightly then transfer it to a blender and puree until smooth. Be careful of the hot liquid! It should take about 60 seconds.

At this point, you can strain through a mesh sieve. This will make the soup thinner. I always do this, but it isn't required. Alternatively, you strain through a regular colander just to be sure there are no large chunks or seeds.

Butternut Squash Soup Recipe

Place the soup in a pan over medium-low heat and stir in coconut milk and lemon juice. At this point I salt and pepper to taste. With the vegetable stock I use, I rarely need to add it either.

To serve cold chill in the fridge for at least three hours. When serving chilled you can use the basil oil from our peach soup as a garnish. Absolutely divine!

This soup can be served warm or chilled making it extremely versatile. But it is also easy to change up the seasonings on the summer squash.

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We love summer for the abundance of fresh veggies. But sometimes we run out of ways to cook them. If you are looking for more ideas on how to use up summer veggies check out these recipes:

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The best summer squash soup recipe. Creamy, silky smooth, and loaded with the flavors of summer. This soup is naturally gluten free, dairy free, and vegan.Zucchini and yellow squash soup with bell pepper, cannellini beans, and more! A healthy vegan soup recipe packed with flavor! This easy soup recipe comes together in 30 minutes or less.

Easy Zucchini Soup Recipe

One of my favorite parts about making vegetable soup is how very versatile it is. Virtually anything you have on hand can be tossed in!

When the weather is chilly or I simply feel like a big comforting bowl of soup, I toss together this squash soup recipe. It’s just so satisfying!

For this edition of veggie bliss, I made a squash-centric soup using zucchini and yellow squash and added bell pepper, onion, cannellini beans, dried herbs, and diced tomatoes. The end result is a flavorful, filling meal that leaves you feeling energized and satisfied.

Butternut Squash Green Chile Chicken Soup

This is a great way of using up an abundance of summer produce for a light meal in the summer months. The best part is all the ingredients can be found at any grocery store if you don’t already have them on hand.

The way I see it, this easy recipe is perfect for meal prep because you can store it in individual portions in jars or meal prep containers and bring it to work with you for lunches. It is the perfect recipe for using up summer veggies and getting in a plethora of nutrients and lots of flavor at the same time.

Add the avocado oil and onion to a large pot or Dutch oven and heat over medium heat. Sauté, stirring occasionally until onion is translucent, about 8 minutes.

Garden Vegetable Chicken Soup

Add the chopped red bell pepper and minced garlic and continue to sauté until the pepper is fragrant and the onion begins turning brown, another 2 to 5 minutes.

Add the drained and rinsed cannellini beans, diced tomatoes including the juices, and vegetable stock. Cover the pot and bring soup to a boil over medium-high heat then reduce heat to medium-low heat and cook until zucchini is soft but not falling apart, about 5 to 15 minutes.

Taste soup and add salt and ground black pepper to taste. Serve with rustic crusty bread. If you have parmesan cheese on hand, grate some up over the soup just before eating. You can also drizzle the soup with fresh lemon juice and a drizzle of olive oil or a dollop of sour cream if you’d like.

Healthy Butternut Squash Zucchini And Rosemary Soup

Serve it up with a rustic bread, like myCheese and Herb Irish Soda BreadorSweet Potato Rolls with Maple Bacon Glazefor an amazing dinner or lunch!

And that’s it! The next time you’re craving delicious soup and have some zucchini and yellow summer squash on hand, this is the perfect way to quench that craving for fresh vegetable soup!

Serving: 1 of 4 – Calories: 170 kcal – Carbohydrates: 29 g – Protein: 9 g – Fat: 4 g – Fiber: 8 g – Sugar: 6 g

Summer Vegetable Soup Recipe: How To Make It

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Hi Laura! I haven't frozen the soup myself so I can't verify 100%, but I think it would work since there's so much liquid. I've found soupy, saucy, and fatty recipes freeze very well. xo

Chunky Zucchini Soup

THs is a very. delicious veggie soup. I had extra butternut squash from another recipe that I used in it. Simply divine. Went well with homemade bread. Super easy to make. I doubled it for leftovers and I'm so glad I did. I did add garlic to it and a few bay leaves.

Ooh, I love the idea of adding butternut squash! What a great addition! Thanks so much for sharing your changes and feedback! xo

I did not have any avocado oil & could not find any at my local market. Could I use olive oil instead of avocado oil or should I simply omit the avocado oil altogether?Summer can be equal parts exhausting and relaxing. And through both the tiredness

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