Yellow Squash Soup

This yellow squash soup recipe is creamy and thick, yet light and loaded with nutrients. It's easy to make in one pot with wholesome, simple ingredients and is perfect for a quick and healthy lunch, or a light dinner, or you can serve it as a starter to any main meal!

Course Dinner, Soup

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 279kcal

Author Sherri Hagymas

Ingredients

2 tablespoons olive oil
½ cup yellow onion diced
½ cup carrot diced
½ cup celery diced
½ cup Yukon gold potatoes peeled and diced
2 ½ cups yellow squash diced
3 cloves garlic minced
1 teaspoon fresh thyme minced
4 cups vegetable broth
½ cup heavy cream
2 tablespoons butter

Instructions

In a large pot, add the olive oil and allow it to heat over medium heat until warm.
2 tablespoons olive oil
Add the diced onion, carrot, celery, potato, and squash and cook the for 7-9 minutes until they are tender and just beginning to brown.
½ cup yellow onion, ½ cup carrot, ½ cup celery, ½ cup Yukon gold potatoes, 2 ½ cups yellow squash
Then add the minced garlic and thyme and cook for an additional minute until fragrant.
3 cloves garlic, 1 teaspoon fresh thyme
Pour in the vegetable broth and, using a wooden spoon, stir gently scraping any bits from the bottom of the pan.
4 cups vegetable broth
Bring the soup to a boil and cook it for 12-15 minutes until the potatoes are tender.
Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can use a blender or food processor to puree it in batches. Be careful as the soup will be hot.
Then add in the heavy cream and butter and stir until the butter has melted.
½ cup heavy cream, 2 tablespoons butter
Season with salt and pepper to taste.
Garnish with roasted yellow squash, fresh thyme, or fresh basi

Notes

Use canola oil or vegetable oil to saute the veggies.

Drizzle of creme fraiche or olive oil on top.

Potatoes help to thicken the soup. Use any favorite peeled potatoes such as white potatoes or red potatoes too.

Use chicken stock if you'd like.

Use half and half, whole milk, or coconut milk.

Nutrition