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Enjoy the warm flavor of curry, creaminess of coconut milk and freshness of basil in this Summer Squash Soup!  This velvety smooth vegan soup has a luxurious texture, takes just a few ingredients and is ready in 30 minutes!

Summer squash soup with swirls of coconut milk and basil on top

**This recipe was originally published in August 2015.  I’ve updated the photos, text and recipe to include step by step instructions.

If you’ve ever wondered what to do with an abundance of summer squash, I have your answer.  Make this Creamy Summer Squash Soup!

Summer squash has always been a favorite of mine, but besides steaming it, using it in a sauté, or adding it to my Coconut Curry Chicken, I could never think of different ways to prepare it. 

This soup is truly is an exciting new way to enjoy it, and I look forward to making it multiple times each summer.

Why you’ll love this recipe:

  • It’s velvety smooth with warm curry flavor, the freshness of lime juice and basil, and works with any variety of summer squash.
  • It’s made with only a few ingredients and is ready in 30 minutes.
  • It’s a great make ahead meal and is freezer friendly!
  • It’s great for special diets including gluten-free, vegan, dairy free and paleo.

Recipe ingredients

Ingredients for creamy summer squash soup

Ingredient notes

  • Summer squash.  Use your favorite variety — anything goes!  
  • Vegetable broth.  Use my Homemade Vegetable Stock or your favorite brand.  Low sodium is recommended to keep the saltiness in check.
  • Curry powder.  The curry flavor is very subtle, so you may add more if desired.  It may also be substituted with red curry paste if that’s what you have on hand.
  • Basil.  Fresh basil is a must in this recipe because of the bright, fresh flavor.  

How to make this recipe

This summer squash soup recipe is such an easy recipe to make, and is ready in about 30 minutes!  You can make it go faster by prepping your ingredients in advance for busy weeknights.

summer squash soup process collage 1

  1. Heat the olive oil in a large pot over medium heat.  Add the onion and sauté for 3-5 minutes or until softened.
  2. Stir in the garlic and curry powder and cook for 30 seconds.

summer squash soup process collage 2

3. Stir in the squash and cook 2 minutes longer.

4. Add the coconut milk and vegetable stock and bring to a boil.  

summer squash soup before and after pureeing

5. Once boiling, turn the heat down to medium low and simmer for 10-15 minutes or until the squash is tender.  Remove from heat.

6. Puree the soup in a food processor, blender or with an immersion blender until smooth.  Stir in the lime juice and adjust the seasoning to taste.  Add more coconut milk if desired!

FAQs

Do I need to peel the squash?

No peeling is necessary as the skin of summer squash is completely edible.  The peel actually adds a velvety texture and color to the soup.

What varieties of summer squash are best for this soup?

Any of your favorite varieties work perfectly in this soup, including yellow crookneck squash, pattypan or sunburst squash, and zephyr squash.  

Zucchini would work as well, but the green color would take over.  Consider peeling it if you’re worried about the color, or use yellow or light green zucchini instead.

Is summer squash high in carbs?

Zucchini, yellow and green squash are lower in carbs than winter squash, so are generally safe for a low carb diet.  See this article from Healthline on the 21 Best Low-Carb Vegetables if you’d like more details.

Is this recipe freezer friendly?

This summer squash soup will keep in an air tight container in the freezer for up to 3 months.

Recipe notes

  • Any variety of summer squash works in this recipe! Yellow crooked neck, patty pan, sunburst and zephyr squash are all great choices. The color of the soup will vary based on the color(s) of your squash.
  • The curry powder may be substituted with the desired amount of red curry paste.
  • Use less coconut milk if you’d like to make this soup lower in fat, or add more to make it even creamier.
  • Store leftover soup in the refrigerator for up to 5 days or freeze for up to 3 months.

Summer squash soup in white bowl with coconut milk and basil on top

If you made this recipe I’d love to hear from you!  Leave a comment and rating below, or snap a photo and tag me @flavorthemoments on the Instagram!

Summer squash soup with swirls of coconut milk and basil on top

Creamy Summer Squash Soup

Enjoy the warm flavor of curry, creaminess of coconut milk and freshness of basil in this Summer Squash Soup!  This velvety smooth vegan soup has a luxurious texture, takes just a few ingredients and is ready in 30 minutes!
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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion chopped
  • 1 clove garlic minced
  • 1 teaspoon curry powder*
  • 1 1/2 lbs. summer squash ends trimmed and cut into 1" pieces*
  • 4 cups low sodium vegetable stock
  • 1 cup full fat coconut milk
  • 1/2 lime
  • Salt and pepper to taste
  • Chopped fresh basil for serving

Instructions 

  • Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and saute 5 minutes or until translucent.
  • Add the garlic and curry powder, and cook 30 seconds.
    summer squash soup process collage 1
  • Stir in the squash and cook 2 minutes longer.
  • Add the stock and coconut milk and bring to a boil.
    summer squash soup process collage 2
  • Once boiling, reduce heat to medium low and simmer 10-15 minutes or until the squash is tender. Remove from heat.
  • Puree the soup with an emersion blender or in a blender or food processor until smooth. Pour the soup back into the pot and stir in the lime juice and adjust the seasoning as necessary. If you'd like a creamier soup, add more coconut milk as desired.
    summer squash soup before and after pureeing
  • Serve the soup drizzled with a bit of coconut milk, chopped fresh basil, and extra lime wedges if desired. Enjoy!

Notes

  • Any variety of summer squash works in this recipe! Yellow crooked neck, patty pan, sunburst and zephyr squash are all great choices. The color of the soup will vary based on the color(s) of your squash.
  • The curry powder may be substituted with the desired amount of red curry paste.
  • Use less coconut milk if you'd like to make this soup lower in fat, or add more to make it even creamier.
  • Store leftover soup in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Serving: 1g, Calories: 152kcal, Carbohydrates: 11g, Protein: 3g, Fat: 12g, Saturated Fat: 9g, Sodium: 9mg, Potassium: 429mg, Fiber: 3g, Sugar: 5g, Vitamin A: 227IU, Vitamin C: 24mg, Calcium: 29mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

 

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