Yellow Squash Soup

Yellow squash doesn’t get much love, but it deserves more—and this soup proves it. A generous pile of onions and leeks starts things off with deep, mellow flavor, followed by garlic, thyme and a mountain of chopped squash. It all simmers in chicken broth until the squash becomes soft enough to blend into something that lands between creamy and brothy, without a drop of cream.

What makes this summer squash soup work is balance. The lemon juice and zest sharpen the edges, the Parmesan adds body and the garlic lingers just long enough. The whole thing is fast, flexible and satisfying. You can make a batch on Sunday and reheat it all week, or freeze a few portions for later. It’s the kind of recipe that quietly earns a permanent spot in your rotation.

Yellow Squash Soup Ingredients

• Olive oil
• Sweet onions
• Leek
• Garlic
• Yellow summer squash
• Reduced-sodium chicken broth
• Fresh thyme
• Salt
• Lemon juice
• Hot pepper sauce
• Parmesan cheese
• Lemon zest

Directions

Step 1: Cook the vegetables

In a large saucepan, heat the oil over medium heat. Add the onions and leek, then cook and stir until they’re crisp-tender, about five minutes. Add the squash, then cook, stirring, for five minutes. Add the garlic and cook, stirring, for one minute longer.

Step 2: Add the broth

Stir in the broth, thyme and salt. Bring everything to a boil, then reduce the heat, cover and simmer until the squash is tender, 15 to 20 minutes.

Step 3: Blend the soup

Discard the thyme sprigs, and let the soup cool slightly. In a blender, process the soup in batches until it’s smooth. Return all the soup to the pan. Stir in the lemon juice and hot pepper sauce, then heat through. Sprinkle each serving with cheese and lemon zest before serving.

Editor’s Tip: For easier cleanup, use an immersion blender to puree the soup directly in the pot. Just be sure to keep the blade fully submerged to avoid splatters.

How to Store Yellow Squash Soup

Let any leftover soup cool completely, then transfer it to an airtight food storage container and refrigerate it for up to four days. To reheat the soup, warm it gently on the stove over medium heat, stirring occasionally until heated through. For longer storage, freeze the soup in individual portions for up to three months, and thaw it overnight in the fridge before reheating.

Yellow Squash Soup Tips

Can you use other kinds of squash to make this recipe?

You can use other types of summer squash, such as zucchini or pattypan squash, to make this soup. Just keep in mind that each variety has a slightly different flavor and water content, so the texture and taste may vary slightly.

What can you use instead of leeks in summer squash soup?

To replace the leeks in this yellow summer squash soup recipe, swap in an equal amount of chopped shallots or the white and light green parts of green onions. Both provide a similar mild onion flavor.

Can yellow squash soup be made vegetarian?

This yellow summer squash soup recipe can be made vegetarian by swapping in vegetable broth for the chicken broth. Just be sure the broth you choose is low-sodium so the finished soup isn’t too salty.

What should you serve with yellow squash soup?

Yellow squash soup pairs well with crusty bread, a simple green salad or a grilled cheese sandwich for a light but satisfying meal.