Creamy Summer Squash Soup
This velvety smooth Summer Squash Soup is made with 8 basic ingredients and is ready in 30 minutes! Coconut milk makes the soup ultra creamy, while curry powder infuses it with flavor.
If you’ve ever wondered what to do with the abundance of summer squash from your garden or farmer’s market, I have your answer: Make this creamy summer squash soup!
Summer squash has always been a favorite of mine, but besides steaming it or using it in a sauté, I could never think of different ways to prepare it.
This coconut curry squash soup 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
- Summer squash soup is 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
This is a flexible recipe that can be customized using whatever variety of summer squash you have on hand.
- Summer squash. 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.
- Aromatics. Fresh garlic and onion act as the flavor building blocks in this easy recipe.
- 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.
- Coconut milk. Use canned coconut milk and not the refrigerated kind in a carton. Full-fat and light both work well.
- Lime juice. A squeeze of lime juice brings the flavors of this rich and creamy soup together.
- Basil. Fresh basil is a must for serving this recipe because of its bright, fresh flavor.
See the recipe card below for the full list of ingredients and quantities.
How to make summer squash soup
This is such an easy recipe to make in about 30 minutes! You can make it go faster by prepping your ingredients in advance for busy weeknights.
Pro tip: There’s no need to peel the summer squash as the tender skin is completely edible. The peel also adds a velvety texture and color to the soup.
See the recipe card below for full instructions.
- Sauté the onion. Sauté the onion in an oiled pot, just until softened.
- Stir in the garlic and curry powder. Cook for just 30 seconds to “wake up” the curry powder and cook off the raw garlic flavor.
- Stir in the squash. Cook 2 minutes longer.
- Add the coconut milk and vegetable stock. Bring the mixture to a boil.
- Simmer until tender. Reduce the heat and cook just until the summer squash is tender (about 15 minutes).
- Puree until smooth. You can use a food processor, blender, or immersion blender. Stir in the lime juice and garnish with basil just before serving!
Recipe FAQs
Any of your favorite varieties work perfectly in this soup, including yellow crookneck squash, patty pan 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.
Use your favorite curry powder; any variety will work! Curry powder is a blend of spices, so the flavor can vary slightly from brand to brand.
Use less coconut milk than the recipe calls for to create more of a squash bisque than a soup.
Serving suggestions
This yellow summer squash soup goes nicely with simple sides like bread and a fresh salad.
- Serve with rosemary focaccia bread or Irish brown bread on the side for dipping.
- Pair it with a strawberry spinach salad or grilled vegetable salad for a seasonal feast.
- Serve this soup as an appetizer or side dish for mains like grilled pork tenderloin and air fryer chicken drumsticks.
Recipe notes
- The curry powder may be substituted with your desired amount of red curry paste.
- Use less coconut milk if you’d like to make this soup less rich, 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.
More summer soup recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Creamy Summer Squash Soup
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.
- Stir in the squash and cook 2 minutes longer.
- Add the stock and coconut milk and bring to a boil.
- 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.
- 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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
80 Comments on “Creamy Summer Squash Soup”
I added 1 cup less broth, and a bit more curry powder and lime!
Thanks for your feedback and for the review! 🙂
Can the finished soup be canned or does it have to be frozen?
I have never tried canning it, so I recommend freezing it.
So good! Added tomatoes because they were calling to me. It was great. My picky 19 yr old gave it a 9! A keeper.
I’m so glad this worked for you and your 19 year old! Thanks so much for the review as well. 🙂
What kind of coconut milk should I use? A carton from the refrigerated section, a can that is full fat or not full fat? A box?
Canned coconut milk is best. Full fat provides the most richness, but you can use light if you’re watching your fat/calories.
What to do with a recipe that calls for curry powder, as if it were a thing and not a blend that varies a lot? The wrong one could ruin the dish.
You simply use the one that reads “curry powder” on the label. I haven’t used one yet that has ruined this soup. And I’m surprised that you’ve given the recipe a low rating when it doesn’t even sound like you tried it — it has received great ratings for years.
My very first time making a creamy soup. This recipe was easy and the results fantastic!
I’m glad you enjoyed it and that it was easy for you to make! Thanks so much for your feedback. 💛
I just made a double batch of this yummy soup this morning with patty pan squash. It is delicious! I look forward to sharing it with my family and neighbors. I added a bit more curry and one Serrano pepper for a little added heat. SOOOOOO good! Thank you for sharing your recipe.
Thank you for taking the time to leave your feedback and the Serrano pepper sounds like a great addition!
Oooh, this sounds so good. All of a sudden this week the temperatures are down a bit here (such a nice change of pace!) and I’ve found myself craving soup. Might need to make this very soon! 🙂
Thank you Nicole! I’ve been loving the cooler weather here lately and am craving soup too!
Just made this with all patty pan squash, and used chicken stock (didn’t have veg). It is GREAT! I sent the recipe to the friend who gave me the squash. Will make again!
I’m so glad this worked out for you Karen and thanks for your feedback!
I love summer squash and this kind of soup is right up my alley. Yum, just look at that gorgeous colour! Thanks so much for sharing, Marcie!
Thanks Katerina and I’d love to share a bowl with you!
Marcie, what a light and lovely soup! It must be wonderful with the lime and coconut!
Thanks Kelly! The lime brightens the flavor right up, and coconut milk makes everything so creamy. 🙂