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Curried Yellow Squash Soup – GF & Vegan

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This Curried Yellow Squash Soup is creamy, and delicious! It is also gluten free and vegan! Yellow Squash Soup is a great use for squash from the garden! It is also, conveniently, gluten free and vegan!

Curried Yellow Squash Soup
Curried Yellow Squash Soup

Anyone who has ever had a garden, and planted yellow squash or zucchini, knows that no matter how many you plant, you end up with a plethora of squash! They are one of the most prolific crops you can plant!

Then, there is the added frustration when you walk out to the garden and you missed one yesterday. Frighteningly, today it is 2 feet long and weighs about 3 pounds!

Now with zucchini, you can cut out the large seeds, grate in a food processor and then freeze for use in breads, cakes and pesto. Unfortunately there are not as many uses for yellow squash!

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This, my friends, is the answer to all of your prayers! It takes less than 30 minutes and you can make huge batches!

How to make Yellow Squash Soup

Just cut out the seeds, if the squash has gotten too large and cut into 1-2″ pieces. Rough chop 1/2 of a large onion and crush 4 large cloves of garlic. Saute them for a few minutes until the vegetables are soft.

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Then add your spices and saute’ a few more minutes until the spices are fragrant. Add a splash of white wine and then fill the pot with water until you see the water but the squash isn’t totally submerged in water.

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Cook for about 15 minutes until the sqaush is very soft. Remove from heat and puree the soup with an immersion blender or do it in batches in a food processor or blender. Once it is smooth enough to your liking, finish it with coconut milk!

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Boom! Done! This soup is smooth, creamy and the spices just kick it up to a whole new level of awesomeness!

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The other beautiful thing about making soup out of the yellow squash, is that you can freeze it! This, of course, is fantastic because raw squash doesn’t freeze well! Just place the soup in freezer bags, lay them flat in your freezer and you can have fresh soup all year long!!! Perfect! Make a huge batch!!

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I forgot to mention how healthy this soup is! Low in calories and high in vitamins and some minerals. The soup is high in antioxidants, anti-immflatatory and anti-carcinogenic compounds, thanks to the spices! I hope you like this new recipe for Curried Yellow Squash Soup today!

Enjoy! And have fun cooking!

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Recipe

5 from 6 votes
Curried Yellow Squash Soup in clear glass bowl garnish with sunflower kernels and chopped chives with a grilled cheese sandwich
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Curried Yellow Squash Soup
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This Curried Yellow Squash Soup is creamy, easy and delicious! It is also, conveniently, gluten free and vegan!

Course: Side Dish
Cuisine: American
Keyword: vegan squash soup,, yellow squash soup,
Servings: 12 servings
Calories: 69 kcal
Author: Beth Neels
Ingredients
  • 6 cups yellow squash, seeds removed if large, chopped into 2 inch pieces
  • 1/2 large vidalia onion
  • 4 cloves garlic, rough chopped
  • 1 tbsp olive oil
  • 1/2 cup white wine
  • 5 cups about, water. Just add enough water so that you can see it, but don't cover the squash
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 2 tsp turmeric
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp curry powder
  • 1/2 tsp chili powder
  • 1/4 tsp cinnamon
  • 14 oz coconut milk 1/2 of 1 can
US Customary - Metric
Instructions

  1. Prepare vegetables, in a large saucepan, heat olive oil. Add vegetables and saute' until vegetables are soften.

  2. Add spices and stir, to cover all the vegetables. Saute' a few more minutes until the spices are very fragrant.

  3. Add wine to de-glaze pan. Add enough water so that you can see the water in the pan but do not fully submerge yellow squash.

  4. When the squash is very soft, remove from heat. If you have an immersion blender, blend until smooth. If not, blend in blender or food processor, in batches. Add coconut milk and stir.  

  5. Serve hot or place in freezer bags and freeze for future use.

Nutrition Facts
Curried Yellow Squash Soup
Amount Per Serving
Calories 69 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 3g 15%
Sodium 201mg 8%
Potassium 228mg 7%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 1g 2%
Vitamin A 3.1%
Vitamin C 12.7%
Calcium 2%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments


  1. Beth, I know only too well how prolific yellow squash can be — and their inordinate overnight growth. My father had a 10×20 foot garden and that thing spit out vegetables faster than Donald Trump tweets. What a great idea for the squash. Beautiful photos, too!

    Reply

  4. I never get that excited about yellow squash soup (butternut is a different story!), but with all of these spices, this sounds SO delicious! I definitely want to try it!

    Reply

    • I’m crazy about squash soups too, but I have never made a yellow squash soup! Fall squash are perfect for soup! It was a bit cool here last week so this summer soup was great too Thanks, Danielle!

      Reply


  11. It looks fantastic and it is a great idea to have plenty for the winter. Unfortunately plenty of vegetables does not happen in my garden too often so may be I should try to plant them

    Reply


  12. Just made this and it is DELICIOUS! My husband says the “mouth feel” is spot on because of the coconut milk. I also used coconut oil to sautee the veggies in the beginning, and I used shredded squash because that’s what I had in my freezer (after the big summer harvest). My only question is about the nutrition information. From what I’m calculating it has far fewer than 299 for each of the 12 servings.

    Reply

    • Hello Stephanie! I’m glad you liked the recipe! It is one of my favorite, as well. I have a program that calculates the calories. You are probably right, because it is often wrong. Thanks for trying out the recipe!

      Reply

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