Garden-Fresh Yellow Squash Soup (Dairy-Free Option)
A silky yellow squash soup made with fresh summer squash, Yukon Gold potato, and garlic. Serve hot or chilled, finished with a swirl of pesto for brightness. Pair it with some crusty bread, BLTs, or an oozy grilled cheese. It’s the perfect meal to bridge the seasons.
Servings: 4
Ingredients
- 4 tablespoons butter
- 1 medium sweet onion, thinly sliced
- 2 medium carrots, trimmed, peeled, and thinly sliced
- Salt and freshly ground black pepper
- 4 medium summer squash (1 ¾ - 2 pounds), trimmed, halved lengthwise, and thinly sliced
- 2 garlic cloves, coarsely chopped
- 1 medium Yukon Gold potato (½ pound), peeled, halved lengthwise, and thinly sliced
- 4 cups reduced sodium chicken or vegetable broth or water (if using a dark broth, use half broth and half water)
- garnish Mint Pesto, Green Sauce, or regular pesto, for serving
Instructions
- In a medium pot, melt the butter over medium heat. Add the onion and carrots, and season with salt and pepper. Cook, stirring occasionally, until softened, about 6-8 minutes.
- Add the summer squash and garlic. Cook, stirring, until the squash is starting to soften and the garlic smells delicious, about 4-5 minutes. Add the potato and the broth or water, and bring the liquid to a boil. Reduce the heat to a simmer and cook, partially covered, until the potatoes and vegetables are very tender, about 15 minutes. Remove the pot from the heat.
- Carefully transfer the soup to a blender (you can do this in batches, if needed), and blend until smooth. Season the soup with salt and pepper as needed. The texture of the soup is light and silky, but if you prefer a thicker texture you can transfer it back into a pot and simmer it until sightly thickened, or, conversely, you can add a splash of water for a thinner texture (take note that if you’re chilling the soup it will thicken as it chills).
- Serve the soup warm or cold, drizzled with pesto or green sauce.
- Do Ahead: The soup can refrigerated for up to 5 days or frozen for up to 2 months. If needed, thin it with a splash of water before serving.
Notes
- You can use chicken broth, vegetable broth or water for this soup. If using water, take note that you’ll need to be more generous with the salt and pepper. Some store-bought vegetable broths are quite dark and strongly flavored—if that’s the case, use half broth and half water.
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