Farm To Table | Soups & Stews

Yellow Squash Soup | Easy Summer Squash Recipe

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

Curried Yellow Squash SoupPin
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 an abundance of summer squash. They are one of the most prolific crops you can plant!

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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, although you can freeze it to make this soup later in the year.

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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.

It is both gluten-free and dairy-free.

What you need

  • yellow squash – if squash are very large, scoop out seeds.
  • water, vegetable broth, chicken broth
  • onion – use yellow or white onion
  • garlic – use fresh and granulated garlic.
  • coconut milk – freeze leftovers for future use. Adds a silky texture and creamy flavor.
  • turmeric
  • cumin
  • curry powder
  • cinnamon
  • chili powder
Ingredient for squash soup. See recipe below for more information.Pin

How to make Yellow Squash Soup

  1. Halve squash.
  2. Scoop out the seeds, if the squash has gotten too large.
  3. Chop 1-2″ pieces.
  4. Rough chop 1/2 of a large onion.
  5. Crush 4 large cloves of garlic.
  6. Add olive oil to large pot or Dutch oven.
  7. Add yellow squash, onions and garlic to the oil.
  8. Sauté for a few minutes until the veggies soften.Step by step photographs of the process for making yellow squash soup. See details in recipe below.Pin
  9. Add spices.
  10. Sauté a few more minutes until spices are very fragrant.
  11. Measure wine.
  12. Add wine to pot. Add water so that you can see it but don’t cover the squash.
  13. Start soup at medium-high heat, until it comes to a low boil. Reduce heat. Simmer for about 10-15 minutes until squash is very soft. Add coconut milk.
  14. Use an immersion blender or separate into batches and use food processor or blender to blend soup.
Step by step photographs of the process for making yellow squash soup. See details in recipe below.Pin

Other spices you can use

Instead of using curry spices, the following combinations are also delicious

  • fresh, thyme, parsley and sage
  • Parmesan cheese with oregano, basil and parsley or marjoram.
  • Give it a Mexican twist with cumin, coriander, garlic and chili powder or hot sauce.

Serving suggestions

  • Serve with homemade croutons on top of soup.
  • Serve with a nice chunk of crusty bread.
  • Garnish with fresh parsley, thyme or chives.
  • Garnish with crispy bacon bits.
  • Serve as a light dinner with a salad and a sandwich. Goes beautifully with grilled cheeses.
Curried Yellow Squash Soup4Pin

How to store soup

  • soup will store in the fridge for about 4-5 days.
  • For longer storage, freeze in bags or freezer containers up to a year.
Curried Yellow Squash Soup5Pin

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

Freezing is fantastic way to store excess quantities of raw squash. Perfect for making a huge batch.

Is yellow squash soup healthy?

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!

Curried Yellow Squash Soup6Pin

Other delicious soup recipes

I hope you enjoy this recipe for summer squash soup. Make a big batch today.

Want to learn how to grow your own yellow squash? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season!

Don’t miss How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Curried Yellow Squash Soup in clear glass bowl garnish with sunflower kernels and chopped chives with a grilled cheese sandwichPin

Curried Yellow Squash Soup

This Curried Yellow Squash Soup is creamy, easy and delicious! It is also, conveniently, gluten free and vegan!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 13 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 servings
Calories: 69kcal
Author: Beth Neels
Cost: $2

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 tablespoon 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 tablespoon ground cumin
  • 1 tablespoon garlic, granulated
  • 2 teaspoon turmeric
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon Chili powder
  • 1/4 teaspoon ground cinnamon
  • 14 ounces coconut milk 1/2 of 1 can

Instructions

  • Prepare vegetables, in a large saucepan, heat olive oil. Add vegetables and saute’ until vegetables are soften.
  • Add spices and stir, to cover all the vegetables. Saute’ a few more minutes until the spices are very fragrant.
  • 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.
  • 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.  
  • Serve hot or place in freezer bags and freeze for future use.
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Notes

This soup freezes perfectly! Make a large batch in the summer and place in freezer bags in small quantities to enjoy year round.
Leftovers refrigerated for 4 days.

Nutrition

Calories: 69kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 201mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 10.5mg | Calcium: 20mg | Iron: 1.4mg
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Originally published August 11, 2017. Updated on August 17, 2021.

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40 Comments

  1. 5 stars
    I am looking forward to the upcoming chilly fall days and to making recipes like this! Healthy, warming, and delicious. Thank you!

  2. 5 stars
    This soup is calling my name! Such a healthy and satisfying soup, nothing better than this on a chilly day! YUM

    1. That’s true. I freeze it in single serve portions for lunch or a light dinner all year. Thanks Kechi!

  3. 5 stars
    So many wonderful flavors in this soup! I love that it is vegan and gluten free. So perfect for leftovers too!

    1. It also freezes beautifully so you can make a huge batch and freeze it to enjoy all winter! Thanks Tara

    1. I’m so glad you liked it Julie! We like it too. Make a big batch if you have a lot of squash. It freezes beautifully!

    1. I’m so glad you like it Trudy! We really like it too and it freezes so well, that I make big batches of it and freeze. Thanks for trying the recipe!

  4. That looks really delicious! I’m a huge fan of squash and you have no idea how much I’m craving for those soup right now!

    1. It is really a delicious way to preserve all of those yellow squash in your garden because it freezes so well! Thanks France. I’m so glad you liked it!

  5. 5 stars
    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.

    1. 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!

  6. 5 stars
    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

  7. 5 stars
    What a wonderful soup. I have never made a yellow squash soup before and Iove your spices too. Am going to make this asap.

  8. This sounds too good! All with a cheese sandwich to dunk in! (I am a soup fiend, this is going on my list to try!)

    1. Thanks, Geoffrey!I appreciate the compliment! It’s a great way to use all of that summer squash from the garden!

  9. 5 stars
    I just love squash soup. It’s so think and comforting. You have made me super excited for autumn now 🙂

    1. 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!

  10. 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!

    1. I honestly don’t get too excited about yellow squash in general, it’s rather bland! This soup is definitely not Thanks, Sues!

  11. I don’t think there is anything better than soup and a sandwich! This looks so good…sure to hit the spot!

  12. 5 stars
    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!

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