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.
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, although you can freeze it to make this soup later in the year.
This, my friends, is the answer to all of your prayers! It takes less than 30 minutes and you can make huge batches.
What you need
- yellow squash – if squash are very large, scoop out seeds.
- onion – use yellow or white onion
- garlic – use fresh and granulated garlic.
- coconut milk – freeze leftovers for future use.
- turmeric
- cumin
- curry powder
- cinnamon
- chili powder
How to make Yellow Squash Soup
- Halve squash.
- Scoop out the seeds, if the squash has gotten too large.
- Chop 1-2″ pieces.
- Rough chop 1/2 of a large onion.
- Crush 4 large cloves of garlic.
- Add olive oil to large pan,
- Add yellow squash, onions and garlic to the oil.
- Sauté for a few minutes until the vegetables soften.
- Add spices.
- Sauté a few more minutes until spices are very fragrant.
- Measure wine.
- Add wine to pot. Add water so that you can see it but don’t cover the squash.
- Cook for about 10-15 minutes until squash is very soft. Add coconut milk.
- Use an immersion blender or separate into batches and use food processor or blender to blend soup.
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.
- 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.
How to store soup
- soup will store in the refrigerator for about 4-5 days.
- For longer storage, freeze in bags or freezer containers up to a year.
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!
Other delicious soups
- yellow split pea soup
- split pea soup with ham bone
- venison soup
- asparagus soup
- instant pot potato leek soup
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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Enjoy! And have fun cooking!
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Curried Yellow Squash Soup
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 ground cumin
- 1 tbsp garlic, granulated
- 2 tsp turmeric
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 tsp curry powder
- 1/2 tsp Chili powder
- 1/4 tsp ground cinnamon
- 14 oz 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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Nutrition
Originally published August 11, 2017. Updated on August 17, 2021.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.
Teodora Grujic
I am looking forward to the upcoming chilly fall days and to making recipes like this! Healthy, warming, and delicious. Thank you!
Beth Neels
Thanks so much for checking out the recipe and for your comment Teodora.
Kechi
This soup is calling my name! Such a healthy and satisfying soup, nothing better than this on a chilly day! YUM
Beth Neels
That’s true. I freeze it in single serve portions for lunch or a light dinner all year. Thanks Kechi!
Tara
So many wonderful flavors in this soup! I love that it is vegan and gluten free. So perfect for leftovers too!
Beth Neels
It also freezes beautifully so you can make a huge batch and freeze it to enjoy all winter! Thanks Tara
Jen
I really love the combination of coconut milk and spices in this soup. Perfect with the yellow squash!
Beth Neels
The flavors really go so well with the squash. Thanks Jen!
Andrea
This soup sounds delightful and refreshing! Love the curry flavors in it.
Beth Neels
Thanks Andrea! I appreciate the comment.
Julie
Good cold too!
Beth Neels
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!
Trudy Britz
Surprising delicious !
Beth Neels
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!
France Banoba
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!
Beth Neels
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!
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!
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!
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!
Christina
Great idea to use up squash and I love anything with curry! YUM!
Binky
Thank you Christina! I appreciate your comment!
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!
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!
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!
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!
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!
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!
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!
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!