Curried Yellow Squash Soup in clear glass bowl garnish with sunflower kernels and chopped chives with a grilled cheese sandwich
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5 from 6 votes

Curried Yellow Squash Soup

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




  • 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.


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.


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