This creamy yellow squash soup is creamy, cozy, and easy to make with squash, onion, broth, and cream cheese. The ingredients are blended until smooth for a comforting dish that's perfect any time of year.
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If you've got extra yellow squash on hand, or you're just looking for a new way to enjoy it, this soup is a great choice. It's a recipe I turn to when I want something simple, nourishing, and comforting without spending hours in the kitchen.
I first made this soup on a rainy afternoon when I needed to use up some squash from the garden. I didn't expect much at first, but after blending it with cream cheese and seasoning it just right, it quickly became a regular in our meal rotation. It's rich without being heavy and pairs beautifully with a crusty bread or a light salad.
The soup comes together with a few simple ingredients in one pot. Whether you're cooking for yourself, your family, or guests, it's a great way to use the summer vegetable for something warm, flavorful, and satisfying. If you've never tried yellow squash in soup form, now's the perfect time to give it a go.
Ingredients
- Yellow summer squash - The star of the soup, it adds a mild, slightly sweet flavor and creamy texture when blended.
- Onion - Adds depth and savory flavor to balance the sweetness of the squash.
- Chicken broth - Provides a rich, savory base that enhances the overall flavor of the soup.
- Avocado oil - Used for sautéing and adds healthy fats with a mild, neutral taste.
- Cream cheese - Creates a creamy, velvety texture and adds a touch of tangy richness.
- Dried or fresh thyme - Adds a subtle, earthy flavor that complements the squash and onion.
- Salt and black pepper - Essential for seasoning and bringing out the flavors of all the ingredients.
Scroll down to the recipe card for quantities used.
Instructions
To start, you'll need to slice the summer squash and dice the onions. Then following these simple step-by-step directions.
Add squash, onion, broth, and avocado oil to a medium or large pot. Bring to a boil over medium-high heat.
Reduce the heat to maintain a simmer, cover, and cook until the squash is tender, about 10 minutes.
Remove from the heat and add the cream cheese. Allow to cool slightly.
Using an immersion blender, puree the mixture until smooth (or let cool and blend in a regular blender in batches). Stir in salt and black pepper to taste.
Hint: Be sure to let the vegetable soup cool slightly before blending, especially if using a regular blender.
Variations
- Switch up the herbs: Try using fresh basil or rosemary instead of thyme for a different flavor, or add a pinch of cayenne pepper if you want a little heat.
- Make it dairy-free: Swap the cream cheese for coconut milk for a creamy, slightly sweet flavor that works perfectly with the squash.
- Add toppings: Crumbled bacon, roasted pumpkin seeds, or grated Parmesan make great garnishes for extra texture and flavor. You can also try a dollop of sour cream or a swirl of pesto for a fun touch.
- Make it heartier: Toss in some cooked quinoa, rice, or shredded chicken to turn the soup into a filling, one-bowl meal.
- Go global: For an Italian vibe, sprinkle some Parmesan cheese and drizzle with olive oil. For a Mediterranean style, add chopped olives, feta cheese, or roasted garlic and a squeeze of lemon juice.
- Use vegetable broth for a vegetarian or vegan option. You'll also want to swap out the cream cheese for a plant-based option to make it vegan.
Tips
Top tip: Slice squash thinly so it cooks faster and blends more easily into a silky texture.
- Use a high-quality broth since it's the base of the soup. Homemade or low-sodium store-bought broth works best.
- Don't skip seasoning. Taste as you go and adjust the salt and pepper at the end to bring out all the flavors.
- Soften the cream cheese ahead of time so it melts smoothly into the soup without clumping.
- Garnish before serving to add a pop of color and texture. Try using fresh herbs, a drizzle of oil, or toasted seeds.
- Double the batch and freeze some. This soup will stay well and make an easy meal for later.
Serving suggestions
This yellow squash soup recipe makes a great starter for any meal, especially when paired with something simple like a slice of air fryer garlic bread or a warm baguette. The smooth, creamy texture of the soup goes really well with something crunchy. You can even serve it with garlic bread or cheesy toast for extra flavor.
If you're planning to serve it with a filling main dish, this soup goes great with something like my chicken cacciatore. The tender chicken and tomato sauce match nicely with the lightness of the soup, making a cozy and satisfying meal. Or if you want something to pair it with for lunch, my spinach bacon salad is a tasty choice. It's crisp, salty, and really easy to put together.
For family dinners or small get-togethers, you can also serve the soup in smaller bowls or mugs as a warm starter. It looks nice this way and is easy to dress up with toppings like a swirl of cream or fresh herbs. You could even set up a little topping bar with croutons, bacon bits, cheese, or herbs so everyone can make their bowl just the way they like it.
Storage
To store the summer squash soup, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 4 days. If you want to store it longer, pour it into a freezer-safe container or bag with a little space for expansion and freeze it for up to 2 months..
To serve the leftovers, thaw frozen soup overnight in the fridge, if needed. Then, heat it on the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave it in a microwave-safe bowl in 30-second intervals, stirring between each, until it's hot. If the soup thickens a bit after storing, just add a splash of broth or water to loosen it up.
FAQs
Yes, you can! Zucchini has a similar texture and mild flavor, so it works as a good substitute if you don't have yellow squash on hand. Just keep in mind the color will be different.
Yes, you can make it dairy-free by swapping the cream cheese with a dairy-free alternative, like plant-based cream cheese or canned coconut milk for creaminess. Just adjust the seasoning if needed.
Absolutely! Let the soup cool completely, then store it in a freezer-safe container for up to 2 months. When you're ready to eat, thaw it in the fridge and reheat gently on the stove or in the microwave.
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Recipe
Yellow Squash Soup
Ingredients
- 1 pound yellow squash thinly sliced
- ¼ cup chopped onion
- 1 ¾ cup chicken broth
- ¼ cup avocado oil
- 4 ounces cream cheese softened
- ¼ teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Add the squash, onion, broth, and avocado oil to a medium pot. Bring to a boil over medium-high heat.
- Reduce the heat to maintain a simmer, cover, and cook until the squash is tender, about 10 minutes.
- Remove from the heat and add the cream cheese. Allow to cool slightly.
- Using an immersion blender, blend the mixture until smooth (or let cool and blend in a regular blender in batches). Stir in salt and black pepper to taste.
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