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Creamy Yellow Squash Soup Recipe

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This silky smooth summer squash soup is loaded with fresh yellow squash, creamy potatoes, and the warm flavors of Summer. This easy Yellow Squash Soup is a great way to use extra squash from your garden or seasonal squash from your local store.

a bowl of yellow squash soup with sourdough bread dunked in the bowl, chives as a garnish and a cream swirl

Every year I get a little too excited about planting my garden. Which means every year I have a ton of summer squash.  One year in particular I had so many yellow squash I really didn’t know what to do with them all.

I was talking to a friend and she told me about a yellow squash soup recipe that she had that was delicious.  My interest was peaked.  I started experimenting and ended up with this recipe that is so creamy, full of flavor and tastes like you ordered it from a restaurant.  And the best part is you can make a huge batch and freeze it and eat it when the weather turns cold and you are missing those warm summer days.

creamy yellow squash soup with a metal spoon and sourdough bread on the sides, green chives on top as a garnish

Ingredients You’ll Need to Make Yellow Squash Soup

  • Summer Squash – there are lots of squash that are considered summer squash. For this recipe, you will want to use yellow squash. You can use bigger yellow squash, but the bigger they are the more seeds they will have and the tougher the rind will be. A medium size squash is best.
  • Onion – white or yellow onion works for this soup.
  • Potatoes – russet or yukon gold are great for this recipe.
  • Garlic – fresh – you can use pre-minced or mince it yourself.
  • Broth – if you want this soup to be vegetarian, use vegetable broth, otherwise chicken broth is great.
  • Buttermilk – makes this soup creamy and adds a very milk tangy flavor that is sooooo delicious.
ingredients needed for yellow squash soup: yellow squash, onion, potatoes, pepper, buter, buttermilk, garlic, salt

How to Make Yellow Squash Soup

  1. The first step is to peel and cut up your yellow squash, potatoes, and onions.  You can see that I didn’t peel all of my yellow squash.  The ones that were smaller and had a smooth thin skin I just cut up and threw them in.
  2. Saute the squash, onions, and potatoes until soft, about 10-15 minutes.
  3. Next puree in batches in your blender.  If you use a high powered blender like a Blendtec it will seriously be so smooth. You can also use an immersion blender to get it nice and smooth.
  4. This step really wasn’t necessary after using my Blendtec, but I ran it through a fine mesh sieve.  There literally were no chunks, but it made me feel like an overachiever and so I did it.
  5. At this point is where you will add your buttermilk.  If you are going to eat it right away, serve it up in bowls.
  6. It is delicious topped with a sprinkling of fresh herbs, a little Parmesan, or a dollop of sour cream.  
steps to make yellow squash soup

This yellow squash soup is creamy and surprisingly full of flavor.  I was surprised how much flavor it has considering it has only a few ingredients.  The smooth texture is a winner with kids and adults and so it has become one of the meals we like to include in our meal plan.  We serve this with some yummy homemade bread and it is a delicious meal that is so easy to make!  

Questions about Making Summer Squash Soup

Can I freeze yellow squash soup?

Definitely!  When I freeze this soup, I pour it into gallon size freezer bags and lay them flat.  I removed as much of the air as I could and then froze them flat.  To reheat, just thaw in your fridge and then pour into a stockpot and heat on medium-low until hot and bubbly.

Do you have to peel yellow squash?

If your squash are on the smaller side and don’t have a hard skin, then there is no need to peel them.

What is considered a summer squash?

Summer squash is any squash that is harvested while the rind is still tender and edible during the warm summer months. Examples are zucchini, yellow squash, pattypan squash, and crookneck.

creamy yellow squash soup with a metal spoon and sourdough bread on the sides, green chives on top as a garnish

What is Good to Serve with Yellow Squash Soup?

creamy yellow squash soup with a metal spoon and sourdough bread on the sides, green chives on top as a garnish

More of My Favorite Soup Recipes

creamy yellow squash soup with a metal spoon and sourdough bread on the sides, green chives on top as a garnish

Creamy Yellow Squash Soup

This silky smooth summer squash soup is loaded with fresh yellow squash, creamy potatoes, and the warm flavors of Summer. This easy Yellow Squash Soup is a great way to use extra squash from your garden or seasonal squash from your local store.
3.85 from 83 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Creamy Yellow Squash Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 127kcal

Ingredients

  • 1 tablespoon butter, unsalted
  • 2 medium yellow squash
  • 1 medium onion
  • 1 medium russet potato
  • 3 cloves garlic
  • 3 1/2 cup vegetable broth
  • 1/2 cup buttermilk
  • 1 teaspoon salt more to taste
  • 1/2 teaspoon fresh ground pepper more to taste

Toppings

  • 2 tablespoon chives, fresh, chopped

Instructions

  • Peel and cut up your yellow squash, potatoes, and onions. Mince garlic.
  • Melt butter in a stockpot over medium heat. Add onion, garlic, squash; cook, stirring often, until vegetables begin to soften, about 5 minutes. Add 3 cups of the broth and bring to a boil.
  • Meanwhile, place potato on a covered plate or bowl and microwave for 4-5 minutes. Add to your pot. Reduce the heat and simmer, stirring occasionally until all the vegetables are soft; 10-15 minutes.
  • Let cool slightly. Transfer to a blender and puree until smooth. Pour through a fine sieve into a large pot (optional)
  • Place pan over medium-low heat. Stir in remaining 1/2 cup broth; while stirring, slowly pour in buttermilk. Heat until warm, about 5 minutes.
  • Serve with fresh herbs.
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!

Nutrition

Calories: 127kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 1464mg | Potassium: 574mg | Fiber: 2g | Sugar: 7g | Vitamin A: 838IU | Vitamin C: 23mg | Calcium: 69mg | Iron: 1mg

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating




59 Comments

So good! I used my food processor and didn’t even bother to strain it. Perfect with a little salt and pepper!

Third summer we have made this soup in large batches to freeze….and it lasts all winter
Much longer than 3 months! Awesome on a cold January night with a grill cheese ❤️

Added some smoked paprika and celery salt. Replaced the butter with peanut oil and the buttermilk with coconut milk for a vegan alternative. Super yummy! Thank you ❤

5 stars
I’m on a low carb diet, so, I replaced the potatoes and buttermilk with 1 Cup of Heavy Whipping Cream. Still quite creamy and very tasty! My husband added a dash of Sriracha sauce to his bowl since he enjoys more spice.

Superb post however , I was wanting to know if you could write a litte more on this subject? I’d be very grateful if you could elaborate a little bit further. Cheers!

Absolutely fabulous soup! The taste is amazing given that there are so few ingredients. I keep frozen cups of buttermilk on hand so it was especially easy to make! Thank you.

5 stars
I also added italian seasoning, paprika and club house brand garlic plus seasoning. Pureed with Emerson blender. Was very good.
I made it using crookneck squash from my garden. I didnt peel but did scoop out the seeds.

5 stars
Very creamy soup. Needs some extra spice for my taste. I did not have vegetable broth so I used chicken broth. I added paprika and a bit of sage. Yummy!!!

5 stars
I also added italian seasoning, paprika and club house brand garlic plus seasoning. Pureed with Emerson blender. Was very good.
I made it using crookneck squash from my garden. I didnt peel but did scoop out the seeds.

4 stars
If you don’t plan on eating it all – then freeze it! I placed in gallon size freezer bags and laid them flat. I removed as much of the air as I could and then froze them flat. To reheat, just thaw in your fridge and then pour into a stockpot and heat on medium-low until hot and bubbly.

If you don’t plan on eating it all – then freeze it! I placed in gallon size freezer bags and laid them flat. I removed as much of the air as I could and then froze them flat. To reheat, just thaw in your fridge and then pour into a stockpot and heat on medium-low until hot and bubbly.

5 stars
easy and comforting dish! I usually have most of these ingredients on hand so I can’t wait to try your soup soon

Very creamy soup. Needs some extra spice for my taste. I did not have vegetable broth so I used chicken broth. I added paprika and a bit of sage. Yummy!!!

This has become my favorite recipe. It’s easy and I can make it quickly. I love the flavor and the creaminess. I followed the recipe but don’t strain after I blended it. I alsoI use powdered buttermilk and chicken stock instead of broth and will make if for a dinner party once . Looking forward to the pandemic being over and we can have friends over again. Thank you, thank you, thank you for this healthy, delicious soup!

I make this delicious recipe with Yukon Golds. Because of the thin skin in this potato I do not peel them. It works great and I think the soup is a little creamier. Also, those peels are supposed to be good for you.

I make this soup at least once every couple of weeks and it is the soup I take to sick friends or those in need of comfort. Thank you, thank you, thank you for this awesome soup recioe!

5 stars
I just found this blog and have high hopes for it to continue. Keep up the great work, its hard to find good ones. I have added to my favorites. Thank You.

So good! I used my food processor and didn’t even bother to strain it. Perfect with a little salt and pepper!
Thanks a lot very helpful and interesting content…it’s article very nice… thanks you

3 stars
So good! I used my food processor and didn’t even bother to strain it. Perfect with a little salt and pepper!

So good! I used my food processor and didn’t even bother to strain it. Perfect with a little salt and pepper.

hmmmm What a great, easy and comforting dish! I usually have most of these ingredients on hand so I can’t wait to try your soup soon.

you can add the raw potatoes to the broth to simmer with the squash. We’re in the process of updating this recipe and that is one of the changes we’ve made!

I also added italian seasoning, paprika and club house brand garlic plus seasoning. Pureed with Emerson blender. Was very good.
I made it using crookneck squash from my garden. I didnt peel but did scoop out the seeds.