Yellow Squash Soup

A little bit of squash and a variety of spices transform into a rich, creamy soup you’ll want to make again and again.

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If you’re a vegetable lover, there is a good chance that squash is a major part of your diet. There are so many different things you can do with squash! Plus, it tastes great, even if it doesn’t get enough credit.

If you’re not really into vegetables or don’t eat squash very often, you don’t know what you’re missing! This recipe for yellow squash soup is a great place to start if you’d like to expand your horizons by including more squash or vegetables in your everyday diet.

Like so many other great soups, this dish comes out thick and creamy. With help from an immersion blender, the soup achieves a perfectly smooth texture that’s delightful for sipping and savoring. Yellow squash gives this soup its signature mild and nutty flavor with a touch of sweetness. But the variety of seasonings in the recipe—like cayenne, oregano, and mustard powder—bring in a bit of a punch, which is what I think makes this soup exceptional. And once you see how fast and easy it is to whip up, you’ll definitely want to add it to your regular meal rotation.

Is Yellow Squash Soup Healthy?

With yellow squash as its main ingredient, this soup makes a nutritious addition to any balanced diet. Squash is low in calories and high in fiber while also containing vitamin A, vitamin C, potassium, and other nutrients. The onions and potatoes contribute to the complex flavor profile while upping the nutrient content without adding significant fat. The health drawbacks in this soup include the use of heavy cream—which adds a lot of fat and calories—and vegetable broth, which tends to be high in sodium. If you’re trying to limit the fat, calories, or sodium in your diet, consider subbing Greek yogurt or sour cream for the heavy cream, and opting for a low-sodium broth.

The Secret To Selecting The Best Squash

The best advice I have for choosing the squash for this soup is to opt for fresh, in-season yellow squash. While you might find pre-cut squash at the grocery store year-round—and its pre-processed state cuts down on prep time—the taste is so much stronger with fresh squash. Choose squash that are 6-8 inches long with a uniform shape, bright yellow color, and smooth, firm skin that’s free of blemishes. These will yield the tenderest flesh without being too fibrous. Overgrown or overripe squash usually has too many seeds and can be mealy. Also, go for the squash that feels heavy for its size to reap higher water content and better flavor. You may also consider roasting the squash before adding it to your soup, which can amp up the sweetness factor.

FAQs & Tips

How Do I Store Leftovers?

Leftover yellow squash soup should be cooled and stored in an airtight container. In the fridge, it will stay good for up to 4 days, while it can remain in the freezer for up to 3 months.

Should I Peel The Yellow Squash Before Making Soup?

No! The peel of yellow squash is soft, edible and contains a lot of nutrients, so you don’t have to peel it before dicing it.

Can I Add Other Vegetables To This Soup?

If you want more nutrition, flavor, and texture in this soup, feel free to add other veggies, like carrots, celery, cauliflower, or broccoli. If you want some protein in the soup, consider adding kidney, garbanzo, or cannellini beans. All these ingredients will alter the flavor profile of the dish, so you might consider trying one at a time in separate batches until you discover your faves.

Serving Suggestions

Yellow squash soup works well as a side dish or an appetizer. But if you pair it with a sandwich or salad, it can become the main component of a meal. To keep the whole meal vegetarian-friendly, I suggest making Cucumber Sandwiches or perhaps Air Fryer Grilled Cheese. However, I also think a Chicken Pesto Sandwich complements the soup perfectly. If you prefer to have salad with your soup, I recommend a simple Green Salad or a more complex Kale Salad with Cranberries.