This smooth savory soup is good hot or cold. Leave it plain for a subtle soup or spice it up with pepper sauce.
About this squash soup recipe
At a whopping 53 calories, this yellow squash soup is a healthy alternative to salty chips with a sandwich. It also works as an appetizer or you can serve it as a side dish alongside a meal.
I love yellow crook-neck squash – raw, steamed, boiled, in stir-fries, and of course in soups. But, in this recipe it’s not an addition; it’s the main attraction. And, like most fresh veggies, yellow crook-neck squash is good for you. Check out the nutritional benefits here.
Ingredients
- Fresh yellow crookneck squash
- Vegetable stock (or bouillon)
- Seasonings: cumin, garlic powder, plus a dash of salt and pepper
- (Optional) Fresh herbs such as the cilantro shown below add a little color and flavor. If you’re not a fan of cilantro, try some fresh parsley or chives.
Making Yellow Squash Soup
Here’s how easy this is: cook the squash for a few minutes in a savory broth, puree it in the blender, and serve.
Step 1: Prepare the squash
- Wash the squash and cut it into chunks.
- Put the squash, the broth, and the spices into a medium saucepan.
- Bring to a boil and reduce to medium heat.
- Boil the squash for about 7 minutes or until it’s tender.
Step 2: Add the cooked squash to the blender
- Transfer everything in the saucepan to a blender.
- Puree the squash, broth, and spices on high for a few seconds and your soup is ready!
Serving Yellow Squash Soup
The flavors in this yellow squash soup are subtle, and that can be a good thing. But if you want to spice it up a bit, add some fresh herbs like cilantro, parsley, or basil. Sprinkle a little smoked paprika on top, or swirl in some Sriracha to really perk it up. Your favorite vinegar and olive oil dressing is a nice addition too. Or just eat it as is, hot or cold, with a sandwich at lunch, or as a side at dinner.
Yellow Squash Soup
Ingredients
- 1 lb yellow crook-neck squash chopped roughly
- 1 cup vegetable broth
- ½ tsp cumin
- ½ tsp garlic powder
- Salt and pepper to taste
Instructions
- Wash the squash and cut it into chunks.
- Put the squash, the broth, and the spices into a medium saucepan.
- Bring to a boil and reduce to medium heat.
- Boil the squash for about 7 minutes or until it’s tender.
- (Optional) Let it cool for 10 – 15 minutes.
- Transfer everything in the saucepan to a blender.
- Blend until smooth.
Notes
- The prep time listed includes the time it takes the cooked squash to cool before adding it to the blender. Getting the squash ready to cook only takes a few minutes.
- If you plan to eat the soup hot and your blender can accommodate hot items, transfer the cooked squash and broth to the blender as soon as the squash is tender.
- Blender settings and times will vary depending on your blender. I used the “High” setting and pureed everything for about 30 seconds.
Products used in this recipe
I thought this would be bland but it was actually very tasty and so easy to make. I used chicken broth because I didn’t have any vegetable broth. I’ll be making this again.
Thank you, Phyllis. I’m really glad you enjoyed the soup.
I have made cold yellow squash soup and it was delicious and it had 1/2 and 1/2 in it
I can’t find a recipe like mine anywhere
Someone stole my entire 125 cookbook collection and my large recipe file
Can you help me find a similar recipe?
Thank you
You could use this recipe and cut the broth in half, adding some half & half to make the difference, so use 1/2 cup veggie broth and 1/2 cup half & half. That might remove some of the flavors that are in the broth, so you might need to add more salt. Taste it before adding more. Or try searching on the Internet for squash soup with half & half. I haven’t done that, but let me know what you come up with. I bet some creamy half & half would be good – maybe better as a hot soup. Let me know what you wind up trying.