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.

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

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.

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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.

Ingredients for summer squash soup
  • 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.

summer squash soup process collage 1
  1. Sauté the onion. Sauté the onion in an oiled pot, just until softened.
  2. 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.
summer squash soup process collage 2
  1. Stir in the squash. Cook 2 minutes longer.
  2. Add the coconut milk and vegetable stock. Bring the mixture to a boil.  
summer squash soup before and after pureeing
  1. Simmer until tender. Reduce the heat and cook just until the summer squash is tender (about 15 minutes).
  2. 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!
Bowl of summer squash soup with basil leaves on top and spoon inside

Recipe FAQs

What type of summer squash should I use?

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.

What type of curry powder is best for this recipe?

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.

How can I make the soup thicker and creamier?

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.

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

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

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

Creamy Summer Squash Soup

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
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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Equipment

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.

Course: Soups
Cuisine: Thai
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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