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!
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!
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.
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.
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!
Boom! Done! This soup is smooth, creamy and the spices just kick it up to a whole new level of awesomeness!
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!!
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!
This Curried Yellow Squash Soup is creamy, easy and delicious! It is also, conveniently, gluten free and vegan!
- 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
- 1/2 can 14 oz, coconut milk
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Prepare vegetables, in a large saucepan, heat olive oil. Add vegetables and saute' until vegetables are soften.
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Add spices and stir, to cover all the vegetables. Saute' a few more minutes until the spices are very fragrant.
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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.
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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.
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Serve hot or place in freezer bags and freeze for future use.
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Lisa | Garlic & Zest
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!
Binky
Haha, Lisa! Good one! He does tweet a lot! Thanks so much for your kind comments!
Catherine
I don’t think there is anything better than soup and a sandwich! This looks so good…sure to hit the spot!
Binky
Good point! A sandwich is kind of requisite! Thanks, Catherine!
Julia
Curried soups are my favorite. They are perfect in the fall and this is going on my list to make !
Binky
Thank you Julia! I don’t think you will be disappointed!
Sues
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!
Binky
I honestly don’t get too excited about yellow squash in general, it’s rather bland! This soup is definitely not Thanks, Sues!
Danielle
I just love squash soup. It’s so think and comforting. You have made me super excited for autumn now 🙂
Binky
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!
Geoffrey
Yellow squash is my absolute favorite summer veggie, and I love a good soup! This looks wonderful.
Binky
Thanks, Geoffrey!I appreciate the compliment! It’s a great way to use all of that summer squash from the garden!
Britt | Sweet Tea & Thyme
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!)
Binky
Thank you Britt! I love a good soup with a grilled cheese to dip in it!
Emily
I have so much squash growing in my garden, I can’t wait to try this recipe! It looks delicious!
Binky
Thank you for comment, Emily! That’s the way it goes, isn’t it! A ton of squash all at once!
Christina
Great idea to use up squash and I love anything with curry! YUM!
Binky
Thank you Christina! I appreciate your comment!
Ginny McMeans
What a wonderful soup. I have never made a yellow squash soup before and Iove your spices too. Am going to make this asap.
Binky
Thank you Ginny! I hope you enjoy it! Let me know!
Laura
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
Binky
If you plant yellow squash, Laura, you will have tons for the winter! Thank you for your comment!
Stephanie
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.
Binky
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!