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.
Why You’ll Love this Creamy Squash Soup
Every summer, I end up with baskets of yellow squash from the farmers' market. This soup is my go-to way to turn them into something warm and comforting on cooler days or light and refreshing when served chilled. It comes together quickly, is loaded with fresh flavor, and the potato gives it a naturally creamy texture without cream. A drizzle of pesto on top brings a fresh, vibrant note that makes it feel special.
If you enjoy this, you might also love my Curried Squash Soup, Cozy Creamy White Bean Soup, or White Bean Chicken Chili.
Nicki's Tip: The theme for this soup is embodiment. As the summer shifts into fall, I always get untethered, which often leaves me kind of confused. This confusion extends to what I want to eat (do I want summer tomatoes and lettuce, or do I want fall soups and squash?!). Luckily today’s soup is the perfect meal for such times—you can serve it warm or cold, depending on what your body is craving. Learn more in my newsletter Mind Body Spirit FOOD
Ingredients You’ll Need
- Butter: Adds richness and helps soften the vegetables.
- Sweet onion: Brings gentle sweetness and depth.
- Carrots: Add color and balance the flavor.
- Summer squash: The star ingredient. Look for firm, fresh squash.
- Garlic: Adds warmth and savory flavor.
- Yukon Gold potato: Creates a smooth, creamy texture without dairy.
- Chicken or vegetable broth: Use a light broth so the squash flavor shines.
- Pesto: Mint pesto, green sauce, or classic basil pesto for garnish.
Substitutions:
- Use olive oil instead of butter for a dairy-free version.
- Try fresh thyme, basil, or dill in place of pesto for a different finish.
- Vegetable broth keeps this soup vegetarian.
How to Make Yellow Squash Soup
Step 1: Melt butter in a medium pot over medium heat. Add onion and carrot, season with salt and pepper, and cook until softened, 6 to 8 minutes.
Step 2: Add the summer squash and garlic. Cook until the squash begins to soften and the garlic smells fragrant, about 4 to 5 minutes.
Step 3: Add the potato and broth. Bring to a boil, then reduce to a simmer. Cook, partially covered, until the vegetables are very tender, about 15 minutes.
Step 4: Carefully transfer the soup to a blender (in batches if needed) and blend until silky smooth.
Step 5: Taste and season with salt and pepper. Adjust the texture by simmering to thicken or adding a splash of water to thin.
Step 6: Serve warm or chilled, topped with a swirl of pesto.
For tomato lovers, try my Easy Tomato Soup, or for another hearty option, try this Slow Cooker Butternut Squash and Lentil Stew.
Tips for the Best Flavor and Texture
- Avoid watery soup: Use a Yukon Gold potato and avoid adding extra liquid until after blending.
- Balance sweetness: A pinch of salt early in cooking draws out natural flavors and keeps the soup from tasting overly sweet.
- Highlight fresh herbs: Basil, dill, mint, or thyme work beautifully here.
- Hot or cold: Serve warm for cozy dinners or chilled for a refreshing summer starter.
Serving and Storage
Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months. Thin with water or broth as needed when reheating. Serve with crusty bread, a BLT, or a grilled cheese sandwich for a complete meal.
Recipe FAQs
No, the skin is tender and blends smoothly once cooked. Just trim the ends and slice.
Yes. Cool completely, store in an airtight container, and freeze for up to 2 months. Thin with water or broth when reheating.
A Yukon Gold potato blends into a naturally creamy base without dairy.
Basil, dill, mint, and thyme complement the flavor beautifully.
Yes. Swap the butter for olive oil and use vegetable broth.
P.S. More Cozy Squash Recipes:
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Garden-Fresh Yellow Squash Soup (Dairy-Free Option)
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.
