![- 3 medium yellow squash, diced - 1 large onion, chopped - 3 cloves garlic, minced - 2 medium potatoes, peeled and diced - 4 cups vegetable broth - 1 cup coconut milk - 2 tablespoons olive oil - 1 teaspoon ground cumin - 1/2 teaspoon turmeric - Salt and pepper to taste - Fresh basil leaves for garnish To make a creamy yellow squash soup, start with fresh yellow squash. Look for squash that feels firm and heavy. The skin should be bright and shiny. Next, gather the other key veggies: one large onion, three cloves of garlic, and two medium potatoes. These add depth and flavor to the soup. You'll need liquids to create the base. Four cups of vegetable broth give the soup a rich taste. A cup of coconut milk makes it creamy and adds a hint of sweetness. For seasoning, use two tablespoons of olive oil to sauté the veggies. Add one teaspoon of ground cumin and a half teaspoon of turmeric for warmth. Salt and pepper will balance all the flavors. Finally, fresh basil leaves are perfect for garnishing. They add a pop of color and a fresh taste. This list of ingredients ensures a hearty and nourishing dish. For the complete cooking process, check the Full Recipe. To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add 1 large chopped onion. Sauté the onion for about 5 minutes until it turns soft and translucent. This step builds a strong flavor base for your soup. Next, stir in 3 minced garlic cloves along with 1 teaspoon of ground cumin and 1/2 teaspoon of turmeric. Cook this mixture for another minute until it smells amazing. The spices will add warmth and depth to your soup. Now it's time to add the main ingredients. Toss in 3 medium diced yellow squash and 2 medium peeled and diced potatoes. Stir everything together to coat the veggies with the onion and spices. Pour in 4 cups of vegetable broth, and bring the mixture to a boil. Once it bubbles, reduce the heat to low. Let it simmer for about 15-20 minutes until the squash and potatoes are nice and tender. This step allows the flavors to meld beautifully. After simmering, take the pot off the heat. Let it cool for a few minutes. Then, using an immersion blender, blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can use a regular blender in batches. Just be careful with the hot mixture. Return the soup to low heat. Stir in 1 cup of coconut milk, which makes it rich and creamy. Season with salt and pepper to taste. Heat it through for about 5 more minutes. Now, your creamy yellow squash soup is ready to enjoy! Serve it hot, garnished with fresh basil leaves for a pop of color and flavor. For the complete recipe, check out the Full Recipe section. To find the best yellow squash, look for bright, smooth skin. They should feel firm and heavy for their size. Avoid squash with soft spots or wrinkles. Store your yellow squash in the fridge. Keep them in a paper bag to let them breathe. This helps them stay fresh longer. For that perfect creaminess, blend the soup until smooth. If you want it creamier, add more coconut milk. If the soup is too thick, pour in some vegetable broth. This keeps your soup nice and smooth while enhancing the flavor. Herbs and spices can take your soup to the next level. Try adding fresh basil or a pinch of thyme. These flavors pair well with squash. For a bit of crunch, top your soup with toasted pumpkin seeds or croutons. They add texture and make the dish more exciting. Explore the [Full Recipe] for more tips! {{image_2}} You can make this soup vegan by swapping coconut milk for other plant-based options. Almond milk or oat milk works well. These choices add a nice creaminess without using dairy. You can also try cashew cream for a rich, nutty flavor. Each option brings its unique taste, so pick what you enjoy most. To make a low-calorie version, I suggest reducing the amount of coconut milk. You can use just half a cup or switch to a lighter milk. Also, skip the olive oil and sauté the onions in a splash of vegetable broth. This keeps the flavor while cutting down on calories. You can still enjoy the soup without the extra fat. If you want to add protein, beans or lentils are great options. White beans blend well with the soup's flavor. You can add them during the cooking stage. Lentils are another choice; they cook quickly and thicken the soup. This makes your dish heartier and more filling. You can customize the recipe to fit your family's needs. For the full recipe, see above. You can keep creamy yellow squash soup in the fridge for about 3 to 5 days. To store it properly, place the soup in an airtight container. Make sure to let it cool first. Label the container with the date. This way, you'll know how fresh it is. Freezing is a great way to save soup for later. To freeze it, first cool the soup completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Seal them well to avoid air. You can store it in the freezer for up to 3 months. To reheat after freezing, take the soup out and let it thaw overnight in the fridge. You can also use the microwave or a pot over low heat. Stir often to ensure even heating. If the soup seems too thick, add a splash of vegetable broth or coconut milk to get the right consistency. If you want to know how to make this delicious soup, check out the Full Recipe. Yes, you can use yellow zucchini. Both yellow squash and yellow zucchini have a similar taste and texture. They offer a mild, sweet flavor that works well in soup. However, yellow squash has a slightly softer skin and is a bit sweeter. Yellow zucchini, on the other hand, has a firmer texture and a more robust taste. You may notice a slight difference in the final dish, but both will yield a creamy and delicious soup. If your soup is too thin, there are easy ways to thicken it. Here are some tips: - Add more potatoes: Cooked potatoes blend well and give a thicker texture. - Use a thickener: You can mix cornstarch with water to make a slurry, then stir it in. - Blend longer: Blending the soup more can create a creamier texture. - Add more coconut milk: This will not only thicken but also enhance the flavor. Creamy yellow squash soup pairs well with many sides. Here are some great options: - Crusty bread: A nice loaf of sourdough or baguette complements the soup well. - Salad: A light green salad adds freshness and crunch. - Grilled cheese: A classic grilled cheese sandwich is perfect for dipping. - Herb toppings: Fresh herbs like basil or parsley can brighten the dish. For a complete guide on making this delicious soup, check out the Full Recipe. This blog post shared how to make a tasty creamy yellow squash soup. You learned about the key ingredients like yellow squash, onion, and spices. The step-by-step guide showed how to sauté, simmer, and blend for the perfect texture. I offered tips to select fresh squash and shared ways to adjust flavor. We also explored fun variations for your tastes and storage options to keep the soup fresh. Enjoy making this soup and feel free to experiment with your favorite twists!](https://toastedrecipes.com/wp-content/uploads/2025/07/5f37c808-2856-4209-984c-7e9358ad9155-300x300.webp)
Creamy Yellow Squash Soup
Discover the creamy yellow squash delight that will warm your soul! This easy and delicious recipe features fresh ingredients like yellow squash, onions, and coconut milk, creating a rich and flavorful soup perfect for any occasion. Ready in just 35 minutes, it's a comforting dish that's both nutritious and satisfying. Click through to explore this delightful recipe and impress your taste buds today!