45+ Irresistible Summer Squash Soup Recipes to Celebrate the Season

Summer squash is one of those versatile vegetables that shines in so many dishes, but one of the best ways to enjoy its mild, slightly sweet flavor is in a comforting bowl of soup.

Whether you have a bounty of zucchini or yellow squash from your garden or simply love exploring seasonal produce, summer squash soups are easy to make, healthy, and incredibly delicious.

From light, broth-based soups to creamy, comforting purees, the possibilities are endless when it comes to creating soups that highlight the subtle flavors of summer squash.

In this article, we’ve curated a collection of 45+ summer squash soup recipes that range from fresh, bright blends to rich, hearty concoctions.

Whether you’re in the mood for a spicy, exotic dish or a simple, light vegetarian option, there’s something here for every taste.

Perfect for meal prep, a quick weeknight dinner, or even as an appetizer for your next gathering, these soups will help you make the most of the season’s bounty.

45+ Irresistible Summer Squash Soup Recipes to Celebrate the Season

Summer squash is truly a gift of the season, and it deserves to be the star of your next soup.

Whether you’re looking to make a classic recipe or experiment with bold, new flavors, the variety of summer squash soups available ensures you’ll never tire of this delicious vegetable.

The recipes shared here are easy to customize based on what ingredients you have on hand, and they are perfect for meal prepping or enjoying a quick, wholesome meal.

So, grab some squash, fire up your stove, and get ready to indulge in these flavorful, nourishing soups that will make the most of summer’s fresh bounty!

Creamy Summer Squash and Leek Soup

This silky-smooth soup combines the sweetness of summer squash with the mild onion flavor of leeks. The result is a rich, yet light, vegetable soup that’s perfect for a summer lunch or a light dinner. The creaminess comes from the addition of coconut milk, which adds a subtle sweetness to the dish, making it a comforting choice for any season.

• Ingredients:
  1. 2 medium summer squash, sliced
  2. 1 leek, cleaned and sliced
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 1 tablespoon olive oil
  6. 4 cups vegetable broth
  7. 1 can (14 oz) coconut milk
  8. 1 teaspoon thyme
  9. Salt and pepper to taste
  10. Fresh parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the onion and leek and sauté until softened, about 5-7 minutes.
  2. Add garlic and thyme, cooking for another minute until fragrant.
  3. Stir in the sliced summer squash, salt, and pepper, and cook for 5 minutes.
  4. Pour in the vegetable broth and bring to a simmer. Cook until the squash is tender, about 10-12 minutes.
  5. Add the coconut milk and stir to combine. Let the soup simmer for another 5 minutes.
  6. Use an immersion blender or a countertop blender to puree the soup until smooth.
  7. Taste and adjust seasoning as needed.
  8. Serve hot, garnished with fresh parsley.

This creamy summer squash and leek soup is a delightful dish that’s both satisfying and refreshing. The coconut milk balances the savory flavors of the vegetables, creating a rich, smooth texture. It’s the perfect light meal, especially when paired with a side of crusty bread. You can also make this soup ahead of time, as the flavors meld beautifully after a day or two in the fridge. Whether served warm or chilled, this recipe is a wonderful way to enjoy summer squash in a comforting, healthy form.

Zucchini and Summer Squash Soup with Basil Pesto

Bright, fresh zucchini and summer squash combine in this vibrant soup, enhanced with the richness of a homemade basil pesto swirl. The flavor profile is simple yet stunning, with a beautiful balance of vegetable sweetness and herby freshness. This soup is an excellent way to highlight the natural flavors of summer vegetables while adding an indulgent touch of pesto.

• Ingredients:
  1. 1 large zucchini, sliced
  2. 2 medium summer squash, sliced
  3. 1 onion, chopped
  4. 2 cloves garlic, minced
  5. 1 tablespoon olive oil
  6. 4 cups vegetable broth
  7. Salt and pepper to taste
  8. Fresh basil for pesto
  9. ¼ cup pine nuts (or walnuts)
  10. ¼ cup parmesan cheese, grated
  11. 1/3 cup olive oil (for pesto)
  12. 1 teaspoon lemon juice
• Instructions:
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
  2. Add the zucchini and summer squash to the pot, stirring to combine. Cook for 5 minutes until slightly tender.
  3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 15-20 minutes, or until the vegetables are completely tender.
  4. While the soup simmers, make the pesto. In a food processor, combine the basil, pine nuts, parmesan, olive oil, and lemon juice. Blend until smooth. Season with salt and pepper to taste.
  5. Use an immersion blender to puree the soup until smooth, or transfer to a regular blender in batches. Adjust seasoning as needed.
  6. Ladle the soup into bowls and swirl a tablespoon of pesto into each serving. Garnish with extra basil or parmesan if desired.

This zucchini and summer squash soup, topped with vibrant basil pesto, brings a refreshing burst of flavor. The light, vegetal taste of the squash pairs beautifully with the rich, herbal pesto, creating a dish that’s perfect for a warm-weather lunch. The pesto adds a rich, aromatic element that makes this soup feel indulgent despite its simplicity. You can easily adjust the amount of pesto to suit your taste, making this recipe as rich or light as you prefer. This soup can also be made ahead of time and stored in the refrigerator for up to three days, perfect for meal prep or enjoying throughout the week.

Spicy Summer Squash Soup with Roasted Red Peppers

This hearty and flavorful soup combines the mildness of summer squash with the bold, smoky flavor of roasted red peppers. A touch of heat from red pepper flakes adds a spicy kick, making this dish a satisfying and zesty meal. The roasted peppers lend a depth of flavor, while the summer squash keeps the soup light and refreshing.

• Ingredients:
  1. 2 medium summer squash, diced
  2. 2 red bell peppers, roasted and peeled
  3. 1 onion, chopped
  4. 2 cloves garlic, minced
  5. 1 teaspoon smoked paprika
  6. ½ teaspoon red pepper flakes (adjust to taste)
  7. 1 tablespoon olive oil
  8. 4 cups vegetable broth
  9. 1 teaspoon lemon juice
  10. Salt and pepper to taste
  11. Fresh cilantro or basil for garnish
• Instructions:
  1. Roast the red peppers: Preheat the oven to 400°F (200°C). Place the peppers on a baking sheet and roast for 20-25 minutes, or until the skins are charred. Remove from the oven, place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel the skins, remove the seeds, and chop.
  2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
  3. Stir in the diced summer squash, smoked paprika, and red pepper flakes. Cook for 3 minutes, stirring occasionally.
  4. Add the roasted red peppers and vegetable broth. Bring to a simmer and cook for 10-12 minutes, until the squash is tender.
  5. Use an immersion blender or transfer the soup to a blender and blend until smooth. Add lemon juice and season with salt and pepper.
  6. Serve hot, garnished with fresh cilantro or basil.

This spicy summer squash soup with roasted red peppers is a vibrant, warming dish perfect for those who enjoy a bit of heat. The roasted peppers add an irresistible smokiness that deepens the flavor, while the red pepper flakes bring a spicy kick that contrasts nicely with the creamy texture of the squash. This soup is easy to prepare and delivers a complex flavor that can be enjoyed year-round. It’s perfect for a light dinner or paired with a side salad for a more substantial meal. The soup can be made ahead of time and stored in the fridge for up to three days, or frozen for up to three months.

Roasted Garlic and Summer Squash Soup

This roasted garlic and summer squash soup is a savory, aromatic dish that features the sweet, nutty flavors of roasted garlic, perfectly complementing the mild summer squash. The soup has a rich depth of flavor, with the garlic adding an extra layer of warmth and richness. It’s ideal for cozy nights or when you want a comforting, healthy meal that’s full of flavor.

• Ingredients:
  1. 2 medium summer squash, diced
  2. 1 whole head of garlic
  3. 1 tablespoon olive oil
  4. 1 onion, chopped
  5. 4 cups vegetable broth
  6. 1 teaspoon dried thyme
  7. Salt and pepper to taste
  8. ¼ cup heavy cream (optional, for extra creaminess)
  9. Fresh thyme or parsley for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, and wrap in aluminum foil. Roast in the oven for 30-35 minutes, until soft and golden.
  2. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, or until softened.
  3. Add the diced summer squash and dried thyme, cooking for an additional 5 minutes, stirring occasionally.
  4. Squeeze the roasted garlic cloves out of their skins and add them to the pot with the squash. Pour in the vegetable broth, bring to a simmer, and cook for 10-15 minutes, or until the squash is tender.
  5. Use an immersion blender or a regular blender to puree the soup until smooth. Add salt, pepper, and heavy cream if desired, and blend again to combine.
  6. Serve hot, garnished with fresh thyme or parsley.

The roasted garlic gives this summer squash soup a lovely, mellow sweetness, enhancing the flavor of the squash without overpowering it. The richness of the garlic and the option of adding cream gives the soup a luxurious, velvety texture that’s satisfying without being too heavy. This soup is a great choice for a light meal or as a starter to a larger dinner. The garlic’s slow roasting imparts a deep, caramelized flavor that’s perfect for cozy autumn evenings or as a comforting dish to enjoy anytime. This recipe also stores well, making it a great option for meal prepping or preparing in advance.

Summer Squash Soup with Ginger and Lemongrass

If you’re craving a refreshing and aromatic soup, this summer squash soup with ginger and lemongrass will awaken your senses. The ginger adds a spicy zing, while the lemongrass provides a citrusy and slightly floral note that complements the mild squash perfectly. This soup is light yet flavorful and makes for an excellent starter or a light lunch.

• Ingredients:
  1. 2 medium summer squash, diced
  2. 1 stalk lemongrass, bruised and chopped into large pieces
  3. 1 tablespoon fresh ginger, grated
  4. 1 onion, chopped
  5. 1 tablespoon olive oil
  6. 4 cups vegetable broth
  7. 1 teaspoon soy sauce (optional, for umami)
  8. 1 tablespoon lime juice
  9. Salt and pepper to taste
  10. Fresh cilantro or basil for garnish
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
  2. Stir in the grated ginger and chopped lemongrass, cooking for another 2 minutes to release their aromas.
  3. Add the diced summer squash and vegetable broth. Bring to a simmer, and cook for about 15-20 minutes, until the squash is tender.
  4. Remove the lemongrass stalks from the soup. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
  5. Stir in the lime juice and soy sauce, then season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro or basil.

This summer squash soup with ginger and lemongrass is a burst of refreshing flavors. The ginger brings a mild heat, while the lemongrass gives the soup a unique and bright fragrance. The addition of lime juice at the end adds a touch of acidity, balancing the sweetness of the squash. This recipe is perfect for a light, nourishing meal, especially on warmer days when you want something flavorful yet refreshing. The soup can easily be made in advance and stored in the fridge for a couple of days, or frozen for later use. It’s a great option for anyone looking for a soup with a more exotic, vibrant flair.

Summer Squash and Corn Chowder

This hearty and comforting summer squash and corn chowder combines the sweetness of corn with the mild flavor of summer squash. The chowder has a creamy base, thanks to the inclusion of potatoes, and is topped with crispy bacon and fresh herbs for extra flavor and texture. It’s a perfect dish for those looking to enjoy the bounty of summer vegetables in a filling and satisfying soup.

• Ingredients:
  1. 2 medium summer squash, diced
  2. 1 cup corn kernels (fresh or frozen)
  3. 2 medium potatoes, peeled and diced
  4. 1 onion, chopped
  5. 2 cloves garlic, minced
  6. 4 cups vegetable broth
  7. 1 cup heavy cream
  8. 4 slices bacon, cooked and crumbled (optional for topping)
  9. 2 tablespoons butter
  10. Salt and pepper to taste
  11. Fresh parsley for garnish
• Instructions:
  1. In a large pot, heat the butter over medium heat. Add the chopped onion and garlic, and cook for 5 minutes until softened.
  2. Add the diced potatoes, summer squash, and corn kernels. Stir for a few minutes before pouring in the vegetable broth.
  3. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, until the potatoes and squash are tender.
  4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. For a chunky texture, blend part of the soup and leave some pieces intact.
  5. Stir in the heavy cream, salt, and pepper, and cook for an additional 5 minutes to warm through.
  6. Serve hot, topped with crumbled bacon and fresh parsley.

This summer squash and corn chowder is the perfect balance of creamy, sweet, and savory flavors. The combination of squash, corn, and potatoes creates a rich, satisfying base, while the bacon adds a salty, crispy contrast. The chowder is smooth and velvety, with a comforting heartiness that makes it ideal for cooler summer nights or as a filling lunch. This dish is easy to prepare and perfect for serving a crowd. You can also make it ahead of time, as the flavors improve after a day or two in the fridge. This chowder is a great way to enjoy fresh summer produce in a delicious and satisfying form.

Thai-Inspired Summer Squash Soup

This vibrant Thai-inspired summer squash soup combines the refreshing flavors of lime, coconut, and cilantro with the subtle sweetness of summer squash. Infused with fragrant lemongrass and ginger, it offers a delightful balance of creamy and zesty. This is a perfect soup for anyone craving something fresh and aromatic with a touch of exotic flair.

• Ingredients:
  1. 2 medium summer squash, diced
  2. 1 stalk lemongrass, bruised and chopped
  3. 1-inch piece of ginger, sliced
  4. 1 can (14 oz) coconut milk
  5. 4 cups vegetable broth
  6. 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
  7. 1 tablespoon lime juice
  8. 1 tablespoon brown sugar
  9. 1 red chili, thinly sliced (optional for heat)
  10. Fresh cilantro for garnish
  11. Salt and pepper to taste
• Instructions:
  1. In a large pot, combine the vegetable broth, lemongrass, and ginger. Bring to a boil and let it simmer for 10 minutes to infuse the flavors.
  2. Add the diced summer squash to the pot and cook for about 10-12 minutes, or until the squash is tender.
  3. Stir in the coconut milk, fish sauce, lime juice, and brown sugar. Bring to a gentle simmer for 5 minutes.
  4. Remove the pot from heat and discard the lemongrass and ginger slices.
  5. Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender.
  6. Taste and adjust seasoning with salt and pepper. For an extra kick, add the red chili slices.
  7. Serve hot, garnished with fresh cilantro.

This Thai-inspired summer squash soup is a fragrant, creamy, and zesty dish that’s full of vibrant flavors. The coconut milk adds richness, while the lemongrass and ginger bring refreshing, aromatic elements that elevate the dish. The fish sauce or soy sauce imparts a savory umami flavor, balanced perfectly by the tangy lime and a touch of sweetness from the brown sugar. It’s a light yet satisfying soup that can be enjoyed year-round, whether you’re looking for a comforting bowl on a cool evening or a bright dish for a summer lunch. The freshness of cilantro and the optional chili give it an extra pop that’s sure to impress.

Creamy Summer Squash and White Bean Soup

This creamy summer squash and white bean soup combines the mild flavor of summer squash with the heartiness of white beans, creating a filling yet light meal. The white beans add protein and creaminess, making this a satisfying vegetarian option. A touch of rosemary and lemon gives the soup a fragrant, earthy finish, perfect for a healthy lunch or dinner.

• Ingredients:
  1. 2 medium summer squash, diced
  2. 1 can (15 oz) white beans, drained and rinsed (such as cannellini or great northern beans)
  3. 1 onion, chopped
  4. 2 cloves garlic, minced
  5. 1 teaspoon fresh rosemary, chopped
  6. 4 cups vegetable broth
  7. 1 tablespoon olive oil
  8. 1 tablespoon lemon juice
  9. Salt and pepper to taste
  10. ½ cup milk or cream (optional for extra creaminess)
  11. Fresh rosemary or parsley for garnish
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened.
  2. Add the diced summer squash and rosemary, stirring to combine. Cook for an additional 5 minutes.
  3. Pour in the vegetable broth and bring to a simmer. Cook for about 10-12 minutes, or until the squash is tender.
  4. Stir in the white beans and cook for another 5 minutes.
  5. Use an immersion blender or a regular blender to puree the soup until smooth. If you prefer a creamier texture, add milk or cream and blend again.
  6. Add lemon juice, and salt and pepper to taste.
  7. Serve hot, garnished with fresh rosemary or parsley.

This creamy summer squash and white bean soup is a wonderful balance of hearty and fresh. The white beans provide a creamy texture without the need for heavy cream, making it a healthy and satisfying option. The rosemary adds a fragrant, earthy touch that complements the delicate flavor of the squash, while the lemon juice brightens up the dish. It’s an excellent choice for a light meal or an appetizer, and it’s easy to make in advance, as it stores well in the refrigerator for a few days. You can even freeze leftovers for a quick and comforting meal later on.

Spicy Summer Squash Soup with Chorizo

This spicy summer squash soup with chorizo brings together the mildness of squash with the bold, smoky flavor of chorizo sausage. The heat from the chorizo, along with a pinch of chili flakes, makes this soup a hearty, flavorful option that’s perfect for those who enjoy a little spice. It’s a rich and comforting dish, ideal for dinner on a cool evening.

• Ingredients:
  1. 2 medium summer squash, diced
  2. 2 links of chorizo sausage, casing removed
  3. 1 onion, chopped
  4. 2 cloves garlic, minced
  5. 1 teaspoon smoked paprika
  6. ½ teaspoon chili flakes (adjust to taste)
  7. 4 cups chicken or vegetable broth
  8. 1 can (14 oz) diced tomatoes
  9. 1 tablespoon olive oil
  10. Salt and pepper to taste
  11. Fresh cilantro for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chorizo sausage and cook, breaking it up into small pieces, until browned and crispy, about 8-10 minutes.
  2. Add the chopped onion and garlic to the pot and sauté until softened, about 5 minutes.
  3. Stir in the smoked paprika and chili flakes, cooking for another minute to release the spices’ aromas.
  4. Add the diced summer squash and cook for 5 minutes, stirring occasionally.
  5. Pour in the chicken broth and diced tomatoes. Bring the soup to a simmer and cook for 15-20 minutes, until the squash is tender.
  6. Use an immersion blender or a countertop blender to puree the soup until smooth, leaving some chunks of chorizo for texture.
  7. Season with salt and pepper to taste.
  8. Serve hot, garnished with fresh cilantro.

This spicy summer squash soup with chorizo is the perfect blend of heat, richness, and freshness. The chorizo adds a wonderful smoky and spicy kick, while the squash keeps the soup light and creamy. The combination of smoked paprika and chili flakes enhances the depth of flavor, making this soup both bold and comforting. It’s an excellent dish for those who enjoy a little spice in their meals, and it pairs wonderfully with a side of crusty bread to soak up all the delicious flavors. This soup can also be made ahead of time and stored in the fridge for up to three days.

Summer Squash and Kale Soup with Lemon

This light yet hearty soup combines the earthy flavors of kale with the mild sweetness of summer squash, brightened by a splash of lemon juice. The soup is rich in nutrients, making it a wholesome and refreshing choice. It’s a great way to enjoy fresh vegetables while keeping the flavors simple and balanced. The addition of lemon adds a zesty twist, bringing a fresh, tangy note that complements the greens and squash.

• Ingredients:
  1. 2 medium summer squash, diced
  2. 2 cups kale, stems removed and chopped
  3. 1 onion, chopped
  4. 2 cloves garlic, minced
  5. 4 cups vegetable broth
  6. 1 tablespoon olive oil
  7. 1 teaspoon dried oregano
  8. 1 tablespoon lemon juice
  9. Salt and pepper to taste
  10. Fresh parsley or lemon zest for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened and fragrant.
  2. Stir in the diced summer squash and oregano, cooking for an additional 5 minutes.
  3. Pour in the vegetable broth, bring to a boil, and then lower the heat to a simmer. Cook for 10-12 minutes, or until the squash is tender.
  4. Add the chopped kale and cook for another 5 minutes, until the kale wilts and becomes tender.
  5. Stir in the lemon juice and season with salt and pepper to taste.
  6. Serve hot, garnished with fresh parsley or lemon zest for an extra burst of flavor.

This summer squash and kale soup is a perfect balance of freshness and earthiness, with the lemon juice giving it a zesty kick. The kale adds a nutritious boost, while the squash keeps the soup light and creamy. This dish is perfect for a quick lunch or as a starter to a larger meal. It can be enjoyed warm or at room temperature, making it a versatile option for any season. Plus, it stores well in the fridge for a few days, so it’s great for meal prep.

Summer Squash and Tomato Basil Soup

This vibrant summer squash and tomato basil soup combines the best of summer produce: ripe tomatoes, sweet squash, and fragrant basil. The tomatoes add a natural acidity that perfectly complements the mild flavor of the squash, while the basil brings a fresh, herbaceous element to the dish. This simple yet flavorful soup is perfect for a light summer dinner or a comforting lunch.

• Ingredients:
  1. 2 medium summer squash, diced
  2. 4 ripe tomatoes, chopped
  3. 1 onion, chopped
  4. 2 cloves garlic, minced
  5. 1 tablespoon olive oil
  6. 4 cups vegetable broth
  7. 1 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)
  8. Salt and pepper to taste
  9. Fresh basil leaves for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened and fragrant.
  2. Stir in the chopped summer squash and cook for another 5 minutes, allowing it to soften.
  3. Add the chopped tomatoes, vegetable broth, and dried basil. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the squash and tomatoes are tender.
  4. Use an immersion blender or a countertop blender to puree the soup until smooth.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh basil leaves.

This summer squash and tomato basil soup is a simple yet vibrant dish that celebrates the flavors of the season. The combination of tomatoes and basil provides a classic, fresh pairing, while the squash adds a subtle sweetness and creaminess. The soup can be enjoyed on its own or paired with a grilled cheese sandwich for a comforting, nostalgic meal. The soup also stores well, making it a great option for meal prep or a make-ahead lunch. It’s a perfect summer soup but can be enjoyed year-round with fresh ingredients.

Summer Squash and Carrot Soup with Curry

This summer squash and carrot soup with curry is a delicious, slightly spicy dish that brings warmth and comfort with the aromatic flavors of curry powder and fresh vegetables. The carrots add a natural sweetness to the soup, while the squash keeps the texture smooth and creamy. It’s a vibrant and flavorful soup that can easily be adjusted to suit different spice levels, making it perfect for those who enjoy a bit of heat.

• Ingredients:
  1. 2 medium summer squash, diced
  2. 2 large carrots, peeled and chopped
  3. 1 onion, chopped
  4. 2 cloves garlic, minced
  5. 1 tablespoon curry powder
  6. 4 cups vegetable broth
  7. 1 tablespoon olive oil
  8. 1 can (14 oz) coconut milk
  9. Salt and pepper to taste
  10. Fresh cilantro for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
  2. Stir in the curry powder and cook for another minute to allow the spices to bloom.
  3. Add the chopped carrots and summer squash, stirring to combine. Cook for 5 minutes.
  4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes, or until the carrots and squash are tender.
  5. Stir in the coconut milk, then use an immersion blender or a regular blender to puree the soup until smooth.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh cilantro.

This summer squash and carrot soup with curry is a warm, satisfying dish with an exotic flair. The curry powder adds a delightful depth of flavor, while the coconut milk gives the soup a creamy texture and a touch of sweetness. The combination of squash and carrots creates a naturally sweet and smooth base that perfectly complements the bold spices. This soup can be made ahead of time and stores well in the fridge, making it perfect for meal prepping or a hearty weeknight dinner. It’s a great way to enjoy summer vegetables with an exciting twist!

Summer Squash and Sweet Potato Soup

This hearty summer squash and sweet potato soup combines the earthy flavors of sweet potatoes with the lightness of summer squash. The sweet potatoes add a natural creaminess and a touch of sweetness, while the squash keeps the soup refreshing and mild. This dish is perfect for anyone craving a comforting, nutritious meal that’s rich in vitamins and minerals, with a slight touch of sweetness and spice.

• Ingredients:
  1. 2 medium summer squash, diced
  2. 2 medium sweet potatoes, peeled and diced
  3. 1 onion, chopped
  4. 2 cloves garlic, minced
  5. 4 cups vegetable broth
  6. 1 teaspoon ground cinnamon
  7. ½ teaspoon nutmeg
  8. 1 tablespoon olive oil
  9. Salt and pepper to taste
  10. Fresh thyme or parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
  2. Stir in the diced sweet potatoes, summer squash, cinnamon, and nutmeg. Cook for 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the sweet potatoes and squash are tender.
  4. Use an immersion blender or a countertop blender to puree the soup until smooth.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh thyme or parsley.

This summer squash and sweet potato soup is a deliciously comforting option that perfectly balances the sweetness of the sweet potatoes with the mildness of summer squash. The warm spices like cinnamon and nutmeg give the soup a cozy, aromatic flavor, making it ideal for cool evenings or as a light, wholesome meal. The smooth, creamy texture makes it a filling dish without being too heavy. This soup also makes for excellent meal prep, as it stores well in the fridge and can even be frozen for later use.

Grilled Summer Squash Soup with Smoked Paprika

This smoky grilled summer squash soup combines the sweet, caramelized flavor of grilled squash with the bold kick of smoked paprika. The grilling process enhances the natural sweetness of the squash and adds a deep, smoky flavor that’s complemented by the spices. It’s a flavorful, rustic soup that’s perfect for late summer evenings or outdoor gatherings.

• Ingredients:
  1. 3 medium summer squash, sliced lengthwise
  2. 1 tablespoon olive oil
  3. 1 onion, chopped
  4. 2 cloves garlic, minced
  5. 1 teaspoon smoked paprika
  6. 4 cups vegetable broth
  7. 1 teaspoon dried thyme
  8. Salt and pepper to taste
  9. Fresh basil or parsley for garnish
• Instructions:
  1. Preheat your grill or grill pan over medium-high heat. Drizzle the sliced summer squash with olive oil and season with salt and pepper. Grill the squash for 3-4 minutes on each side, or until they are tender and have nice grill marks.
  2. In a large pot, heat a little olive oil over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
  3. Add the grilled summer squash to the pot, followed by the smoked paprika and dried thyme. Stir well to coat the squash in the spices.
  4. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 10-12 minutes.
  5. Use an immersion blender or countertop blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh basil or parsley.

Grilling the summer squash before adding it to the soup gives this recipe a rich, smoky depth of flavor that’s both comforting and satisfying. The smoked paprika further enhances the smokiness, while the thyme brings a lovely herbal note. This soup is perfect for grilling season, and the smoky flavor makes it stand out from typical squash soups. It’s a great way to enjoy fresh summer squash in a unique, flavorful way. This soup is also perfect for making ahead, as the flavors deepen after sitting in the fridge for a day or two.

Summer Squash and Leek Soup with Tarragon

This creamy summer squash and leek soup with tarragon offers a delicate, aromatic flavor combination that’s both savory and fragrant. The leeks provide a subtle sweetness, while the squash keeps the soup light and silky. Tarragon adds a hint of anise-like flavor, making this soup uniquely flavorful and ideal for a sophisticated yet simple meal.

• Ingredients:
  1. 2 medium summer squash, diced
  2. 2 leeks, cleaned and chopped
  3. 1 onion, chopped
  4. 2 cloves garlic, minced
  5. 4 cups vegetable broth
  6. 1 teaspoon dried tarragon (or 1 tablespoon fresh)
  7. 1 tablespoon olive oil
  8. 1 cup heavy cream (optional)
  9. Salt and pepper to taste
  10. Fresh tarragon or parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and leeks, cooking for 5-7 minutes until softened.
  2. Stir in the diced summer squash and dried tarragon. Cook for an additional 5 minutes, allowing the squash to soften.
  3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the squash is tender.
  4. Use an immersion blender or countertop blender to puree the soup until smooth.
  5. If you prefer a creamier texture, stir in the heavy cream and blend again.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh tarragon or parsley.

This summer squash and leek soup with tarragon offers a fresh and refined flavor profile that’s both comforting and sophisticated. The sweetness of the leeks and the creaminess of the squash blend beautifully with the herbal notes of tarragon, creating a delicate and aromatic soup. The option to add cream makes the soup rich and velvety, perfect for a light dinner or as a starter to a special meal. This soup is a great choice for anyone looking to enjoy fresh, seasonal vegetables in a unique and flavorful way. It’s an elegant dish that’s also easy to prepare and makes a wonderful addition to your recipe repertoire.

Note: More recipes are coming soon!