soup

Savory Yellow Squash Soup

A smooth, comforting bowl of sunshine — this Savory Yellow Squash Soup is the perfect way to celebrate summer’s abundance at RizzieFarms. Tender yellow squash simmers with Yukon Gold potato, sweet onion, garlic, and thyme before being blended into a velvety, golden soup. A splash of cream adds richness, while black pepper and optional red pepper flakes bring warmth and depth. Whether served with crusty bread, a grilled cheese sandwich, or as a bright starter for a summer meal, this simple yet soul-soothing soup lets the garden truly shine.

Servings: 4 to 6 servings
Total Time: 40 min
Pan: Large soup pot

Ingredients

Soup Base
  • 2 tablespoons olive oil or butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 5–6 yellow squash (about 2 lbs), sliced
  • 1 medium Yukon Gold potato, peeled and diced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme (or use fresh thyme sprigs)
  • Pinch of red pepper flakes (optional)
Finish
  • 1/2 cup heavy cream, half & half, or coconut milk
Garnish
  • Fresh herbs (parsley or chives)
  • Sour cream (optional)
  • Grated Parmesan (optional)
A bowl of creamy yellow squash soup garnished with herbs.

Instructions

  1. Sauté onion and garlic Heat 2 tablespoons olive oil or butter in a large pot over medium heat. Add 1 chopped medium onion and sauté for 5 minutes until translucent. Add 2 minced garlic cloves and cook for 1 additional minute.
  2. Add vegetables and broth Add 5–6 sliced yellow squash, 1 diced Yukon Gold potato, 4 cups vegetable or chicken broth, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, and a pinch of red pepper flakes (if using). Bring to a boil, then reduce to a simmer.
  3. Simmer until tender Cook uncovered for 20–25 minutes, or until the squash and potato are very soft and easily pierced with a fork.
  4. Purée the soup Use an immersion blender to purée the soup until smooth. Alternatively, transfer carefully to a regular blender in small batches and blend until velvety.
  5. Add cream and adjust seasoning Stir in 1/2 cup heavy cream, half & half, or coconut milk. Taste and adjust seasoning, adding more salt or pepper as needed.
  6. Serve Ladle the hot soup into bowls and garnish with fresh herbs, a swirl of cream, sour cream, or grated Parmesan. Serve with crusty bread or grilled cheese.

Notes

  • Coconut milk gives the soup a lightly sweet, dairy-free richness.
  • For a brighter flavor, add a squeeze of lemon juice before serving.
  • Thin with extra broth if you prefer a lighter consistency.

Tags

soup yellow squash garden fresh summer creamy soup vegetable