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+ servings
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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  • 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


  • 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!


  • 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.


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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!