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.
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.
TABLE OF CONTENTS
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.
How to Make Yellow Squash Soup
- 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.
- Saute the squash, onions, and potatoes until soft, about 10-15 minutes.
- 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.
- 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.
- At this point is where you will add your buttermilk. If you are going to eat it right away, serve it up in bowls.
- It is delicious topped with a sprinkling of fresh herbs, a little Parmesan, or a dollop of sour cream.
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
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.
If your squash are on the smaller side and don’t have a hard skin, then there is no need to peel them.
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.
What is Good to Serve with Yellow Squash Soup?
- Yummy bread like Rosemary Braided Bread, Easy Artisan Bread or Sweet Potato Rolls
- Seasoned Rice
- Roasted Veggies
- Fresh Fruit
More of My Favorite Soup Recipes
Creamy Yellow Squash Soup
- 2 tablespoon chives, fresh, chopped
- 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.
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