Yellow squash is one of those vegetables that often gets overlooked but is a true kitchen gem. It’s mild, tender, and versatile, and it makes a fantastic base for soups. Today, we’re diving deep into the world of easy yellow squash soup. Whether you’re a seasoned chef or a beginner, this recipe is simple enough to pull off but packed with flavors that are anything but basic. Plus, yellow squash brings a ton of nutrients to the table, making this soup not only a treat for your taste buds but also a nutritious choice.
If you’re craving a comforting bowl of soup that feels homemade and wholesome, you’ve come to the right place. We’re about to break down every detail of how to make a rich, velvety yellow squash soup from scratch that you can make in under an hour. Let’s start with a quick look at the ingredients you’ll need.
Easy Yellow Squash Soup Recipe
This yellow squash soup recipe is incredibly straightforward, bursting with flavor, and easy to customize to your liking. The smooth, creamy texture pairs wonderfully with subtle herbs and spices, creating a cozy, satisfying meal. The best part? It’s flexible. You can easily adjust the ingredients or swap a few things to make it your own.
Ingredients Needed
- 4 medium yellow squashes – Look for firm, tender squashes. They should have a smooth skin with a vibrant yellow color. If you find some with a few blemishes, don’t worry; just peel them.
- 1 large onion – White or yellow onions work best, as they add a lovely sweetness when caramelized.
- 2 cloves garlic – Fresh garlic adds depth and a gentle kick.
- 4 cups vegetable broth – This can be homemade or store-bought, depending on your preference.
- 1 cup heavy cream – For the creamy, velvety texture that brings this soup together.
- 2 tablespoons olive oil – For sautéing the onions and garlic. You could also use butter if you want a richer flavor.
- 1 teaspoon thyme – Dried thyme is the perfect herb to complement the squash’s subtle taste.
- 1/2 teaspoon salt – Adjust according to taste.
- 1/4 teaspoon black pepper – Freshly ground is always best for added flavor.
Cooking Instructions
- Prepare the squash: Start by washing the yellow squash thoroughly. Slice off both ends, and then cut them into chunks (about 1-inch pieces). There’s no need to peel them unless you prefer to, as the skin is tender and adds extra nutrients.
- Sauté the aromatics: In a large soup pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 5-7 minutes until the onions are translucent and the garlic is fragrant.
- Add the squash: Toss the chopped squash into the pot and stir for about 2-3 minutes. You’ll want to coat the squash with the onion and garlic mixture.
- Add the broth: Pour in the vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the squash is tender and easily pierced with a fork.
- Blend the soup: Use an immersion blender to purée the soup directly in the pot. If you don’t have one, carefully transfer the soup in batches to a regular blender, then blend until smooth.
- Stir in cream and seasonings: After blending, return the soup to low heat. Stir in the heavy cream, thyme, salt, and pepper. Taste and adjust seasoning if necessary.
- Serve and enjoy: Ladle the soup into bowls, garnish with extra thyme or a drizzle of cream if desired, and serve hot.
Ingredient Insights
- Yellow Squash: The star of the soup, yellow squash is rich in vitamin C, manganese, and fiber, and it has a delicate, slightly sweet flavor. The texture, once cooked, becomes silky and smooth, making it perfect for soup. It’s also relatively low in calories, making this a lighter option compared to other cream-based soups.
- Onions: Onions contribute a depth of flavor, especially when sautéed. They add a natural sweetness, which balances out the savory and creamy components of the soup.
- Garlic: Garlic is a powerhouse when it comes to flavoring soups, adding an aromatic punch and a bit of complexity. It’s also known for its health benefits, like being rich in antioxidants and having immune-boosting properties.
- Vegetable Broth: The broth forms the liquid base for the soup, and choosing a high-quality vegetable broth can make a huge difference in the taste. Look for a low-sodium version if you’re watching your salt intake.
- Heavy Cream: The heavy cream adds a luxurious, velvety texture and richness to the soup. If you want a lighter version, you can substitute it with coconut milk, or even just use milk if you don’t want the same level of richness.
- Thyme: Thyme pairs beautifully with squash. It’s subtle yet aromatic, adding a woodsy, savory note without overpowering the soup’s gentle flavors.
Expert Tips
- For a smoother texture: If you prefer a super creamy soup, you can strain it through a fine mesh sieve after blending to remove any remaining bits. This creates an even silkier finish.
- Make it vegan: Swap the heavy cream for coconut milk or cashew cream, and make sure your vegetable broth is plant-based.
- Add some heat: If you like a little spice, throw in a pinch of cayenne pepper or a chopped jalapeño during the sautéing step to infuse the soup with a subtle heat.
- Don’t skip the thyme: While it’s easy to overlook the small herbs, thyme really elevates the flavor profile of this soup. If you don’t have fresh thyme, use dried thyme but make sure to use less (about half of the fresh amount).
- Season to taste: Always taste your soup before serving, especially after adding the cream. Adjust the seasoning as necessary with salt and pepper. A squeeze of lemon juice can also brighten up the flavors.
Recipe Variations
- Add a cheesy twist: Stir in grated Parmesan or cheddar for a richer, cheesier version of this soup. You can also sprinkle some cheese on top before serving.
- Roasted Yellow Squash: For a deeper flavor, try roasting the yellow squash before adding it to the soup. Toss the squash pieces with olive oil and roast at 400°F for 20-25 minutes until caramelized and tender, then blend them into the soup base.
- Herb Infusion: You can experiment with different herbs to change the flavor profile. Try basil for a fresh, summery vibe or rosemary for a more aromatic touch.
- Add a protein: You can add cooked chicken, turkey, or even bacon bits for extra flavor and substance. For a vegetarian option, try adding cooked lentils or chickpeas.
Final Words
This yellow squash soup is truly a versatile and nourishing dish. Whether you’re looking for a light starter or a full meal, it’s an excellent choice that can be tailored to suit your preferences. The simplicity of the ingredients lets the squash shine, while the cream adds a richness that feels indulgent yet comforting. It’s the kind of soup you can enjoy on a crisp fall evening, but it’s simple enough to be an all-year-round favorite.
If you’re in the mood to experiment, the possibilities for tweaking this recipe are endless. Whether you choose to add a cheesy kick, a bit of heat, or even some roasted vegetables, this soup can easily adapt to your taste.