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4.6 from 5 votes

Creamy Yellow Squash Soup

Prep Time35 mins
Cook Time30 mins
Course: Soup
Cuisine: American
Keyword: Creamy Yellow Squash Soup, freezer friendly, gluten-free, vegetarian
Servings: 6 servings
Calories: 80kcal


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


  • 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.


Calories: 80kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 425mg | Fiber: 2g | Sugar: 4g