Creamy Summer Squash Soup

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

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.

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.

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

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

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.

More soup recipes you’ll love:

• Butternut squash soup
• Carrot ginger soup
• Corn chowder by Cooking Classy
• Instant pot vegetable soup
• Mushroom barley soup