Creamy Summer Squash Soup Recipe- Vegan/MedDiet

Creamy Summer Squash Soup Recipe features the flavors of fresh squash with flavorful ingredients.

This creamy and luscious squash soup is versatile enough to be enjoyed warm on a cool day or cool on a warm day.

Easy summer squash soup.

While any summer squash can go into this soup, my soup was made with yellow squash.

Summer squash gives this soup a mild and delicate flavor which pair perfectly with the added onion, celery, and carrots.

Did you try my recipe for Blender Pumpkin Soup?

That blender soup recipe is completely made in a blender and tastes amazing. Both this recipe for squash soup and that pumpkin soup recipe can be made vegan or Mediterranean diet friendly.

This recipe works best if you can use an immersion blender to blend the ingredients together. You can find a selection of immersion blenders here.

Questions answered about Summer Squash.

Tips for making this summer squash soup recipe.

When I am looking for a more interesting soup to serve, I like to use a variety of summer squashes for added flavor and texture in my soup. Some good squash options that I like include zucchini and yellow squash.

Here are some more great tips for you.

1. Diced potatoes are added to this soup to make it creamy and hearty. For a thinner soup you can add fewer potatoes or simply omit them.
2. Blending the soup is an important step in this recipe in order to make the soup smooth. However, over blending the soup will activate the starch to make the soup thick and pasty.
3. Feel free to make this soup into a meal by adding protein to it. Mediterranean diet followers can add cooked chicken or shrimp while vegan folks can add Air Fried Tofu Bites

How to store squash soup.

This soup should first be allowed to cool before placing it into an airtight container. If properly stored it should keep for about four days refrigerated or longer when frozen.

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About this squash soup recipe

This is creamy summer squash soup featuring fresh yellow squash puréed with garlic and thyme.
To make this recipe we are using a classic mirepoix consisting of onion, celery, and carrot, which add flavor and extra substance to the soup.

How to serve Creamy Squash Soup made with summer squash.

• Serve this soup chilled on a warm day with crackers on the side.
• Enjoy this soup warm on a cool day with sliced apples on the side.
• Freeze this soup in an ice cube tray and use the cubes in other recipes such as sauteed vegetables.

Ingredients needed to make creamy summer squash soup.

• Olive Oil. This is used for sautéing the vegetables. Any neutral cooking oil will work in this recipe although, olive oil also adds a bit of flavor.
• Onion. Your onion should be diced.
• Carrot. The carrot should also be diced.
• Celery. Also should be diced.
• Potato. Yukon gold works best in this recipe because of its starch content which helps to make this soup creamy and thick. It should be peeled and diced.
• Yellow Squash. Any summer squash or combination of summer squashes can work in this recipe. Use a fresh squash that has been chopped.
• Garlic. The garlic should be chopped or minced.
• Thyme. Fresh thyme that has been chopped small.
• Vegetable Broth. While vegetable broth works best, you can use any broth including a low sodium one.
• Heavy Cream. Vegan alternatives include coconut milk and Mediterranean diet folks can use Greek yogurt or similar dairy .
• Butter. Coconut oil can be used as an alternative as can a heart-healthy butter alternative.

Expert Tip👉 Ingredients in this recipe are chopped so that they can be easily sauteed and blended to make the soup.

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4

How to make this Summer Squash Soup Recipe.

• In a large pot on medium heat, warm your olive oil. When the olive oil is warm you can stir in the onion, carrot, celery, potato, and squash. Sautee the ingredients until tender and they begin to brown (about eight to ten minutes). You can season the ingredients as desired while sautéing.
• Once the ingredients are tender and browning, you can stir in the garlic and thyme and cook for an additional minute.
• Next, add in the vegetable broth and use a wooden spoon to gently scrape any browned bits from the bottom of the pan as you stir. Continue to cook until the soup boils and the potatoes are fork tender (12-15 minutes). Then remove the soup from the heat.
• For the next step we will blend the soup. The easiest way to do this is to carefully use an immersion blender to puree the soup until smooth. If you are using a regular blender it is best to blend in batches, taking care as the soup will still be warm.
• Once the soup has been blended smooth, stir in the cream and butter (or alternatives).
• Taste and season the soup as desired before serving.

Expert Tip👉 You can freeze the soup for later. To do so, first allow the soup to fully cool before transferring it to an airtight container. The soup will keep for up to the months in the freezer if properly stored.

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Creamy Squash Soup Recipe- a delicious and simple soup made with summer squash, potatoes, and vegetables. Vegan/MedDiet