Irresistibly Creamy Summer Squash Soup Recipe You’ll Love

Why You’ll Love This Recipe

Fresh and Seasonal: Highlights the delicate flavor of summer squash at its peak.
Velvety Texture: Blended to a smooth, creamy consistency without dairy.
Quick and Easy: Ready in just 35 minutes with simple ingredients.
Vegan-Friendly: Uses coconut milk for creaminess and is completely plant-based.
Versatile: Perfect as a light lunch, elegant starter, or comforting dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 medium summer squash, cut into half-moons
1 medium onion, diced
1 medium potato, peeled and diced
2 cloves garlic
4 fresh thyme sprigs, leaves removed
1 tablespoon coconut oil (or olive oil)
4 cups vegetable stock
½ cup coconut milk, canned
2 tablespoons lemon juice
Kosher salt and pepper, to taste
For garnish: extra thyme leaves and a drizzle of coconut milk

Directions

Sauté the Vegetables: In a stockpot over medium heat, melt the coconut oil. Add onion, potato, garlic, summer squash, and thyme. Cook for 5 minutes, stirring occasionally.
Simmer: Add vegetable stock, bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
Blend: Remove from heat and let cool slightly. Puree using an immersion blender or in batches in a regular blender until smooth.
Add Creaminess: Return the soup to the pot. Stir in coconut milk and lemon juice, then season with salt and pepper. Heat gently until warmed through, being careful not to boil.
Serve and Garnish: Ladle into bowls and garnish with extra thyme leaves and a drizzle of coconut milk. Serve warm.

Servings and Timing

Servings: 4 bowls
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Add Spices: Include a pinch of nutmeg or smoked paprika for extra depth.
Herb Variations: Swap thyme for basil or parsley for a different flavor profile.
Roasted Version: Roast squash and potato before adding to the pot for a slightly caramelized flavor.
Extra Creamy: Blend in more coconut milk or add a splash of cashew cream.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm gently on the stovetop over low heat, stirring occasionally. Avoid boiling to maintain smooth texture.

FAQs

1. Can I use frozen squash?

Yes, but reduce the cooking time slightly to prevent overcooking.

2. Can I make this soup nut-free?

Yes, coconut milk is already nut-free. Avoid adding any nut-based cream substitutes if sensitive.

3. Can I prepare this soup ahead of time?

Absolutely. Make it a day in advance and reheat gently before serving.

4. How do I make it thicker?

Add less stock or include an extra potato. Alternatively, blend part of the cooked potato and squash before adding the rest.

5. Can I use dairy milk instead of coconut milk?

Yes, any milk or cream can substitute, but coconut milk adds a subtle sweetness and richness.

6. Can I add other vegetables?

Yes, zucchini, carrots, or parsnips blend well with summer squash.

7. How do I store leftovers?

In an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.

8. How can I make it spicier?

Add a pinch of cayenne pepper or a small chopped chili during the sauté step.

9. Can I use dried thyme instead of fresh?

Yes, use 1 teaspoon dried thyme in place of the fresh sprigs.

10. Can I serve this soup cold?

Yes, it works well chilled as a refreshing summer soup.

Conclusion

This creamy summer squash soup is an elegant, easy-to-make dish that highlights fresh seasonal produce. Light, smooth, and subtly flavored with thyme and lemon, it’s a perfect addition to any meal, from casual family dinners to sophisticated dinner parties.