This Creamy Yellow Squash Soup is a delicious, savory way to use up yellow squash and zucchini! I love the creamy, herb flavor of this soup.

When you think summer soups, you probably think gazpacho, right? Well, how about a Yellow Squash Soup for summer? I know that hot liquids don’t always sound the best in the hot summer months, but luckily, this soup is delicious hot OR cold! 

I originally wanted to title this soup recipe “Herby Creamy Yellow Squash Soup.” But it just didn’t sound right! “Herby” is technically a word, but it just doesn’t sound right. So, I kept it simple, and I’m happy to share this very reasonably named Yellow Summer Squash Soup recipe with you today!

a photo of a bowl of soup made with yellow squash

I think most of us experience having an abundance of summer veggies at some point! If you, a friend or a neighbor grow squash, you know that these plants are absolutely abundant! I developed this delicious recipe when I had WAY too much yellow squash on hand! I am always looking for a great way to use up squash. For this recipe, I used my Butternut Squash Soup as a base for this easy recipe. I wasn’t sure how it would turn out, but I thought it was worth a try. 

Spoiler alert: This soup is delicious. It’s mild flavored and you’d be hard pressed to find ANYBODY that doesn’t like it if they try. Even my first grader (aka recipe tester) gave it two enthusiastic thumbs up! It’s a blended soup, so you will need a blender, a food processor or an immersion blender to get the cooked vegetables nice and smooth! 

a photo of an immersion blender with a pot of yellow squash

Other than the flavor, the thing I like best about this soup is the COLOR! It isn’t often that you have a prepared food that’s pale yellow. It contrasts beautifully with a dollop of sour cream and some fresh green herbs on top! 

Check out all of my easy soup recipes on Blackberry Babe.

a horizontal photo of a bowl of yellow squash soup topped with fresh herbs

Yellow Squash Soup Recipe Substitutions: 

This summer squash soup is easy to make with simple ingredients! There are several possible substitutions. I have a few listed below: 

  • Feel free to use vegetable broth or vegetable stock instead of the chicken broth. 
  • Substitute coconut milk for the cream cheese.
  • Use zucchini or yellow crookneck squash in place of the yellow squash. 
an overhead photo of a bowl of yellow squash soup

Additions: 

I think this delicious soup is wonderful as is, but there are several additions you can make! Here are a few suggestions: 

  • Add acidity with a splash of lemon juice or dry white wine. 
  • Add 2-3 cubed Yukon golds to the broth to simmer alongside the squash. This is a high-starch potato and will make a thick soup.
  • Add 1/2 onion. Sauté first in unsalted butter to soften before adding broth and squash to the pot to simmer.

Serving Suggestions: 

This delicious yellow squash soup is fantastic when served with crusty bread and a beautiful salad! I recommend my Apple Gorgonzola Salad with Champagne Vinaigrette or this Easy Cranberry Harvest Salad with Apple Cider Vinaigrette

If you have even more yellow squash to use, try out my Cheesy Mexican Squash recipe, or this delicious Lemon Summer Squash Bread!

a photo of a bowl of summer squash soup

Leftovers: 

Save leftover soup in an airtight container. Reheat gently on the stovetop or in the microwave.

a photo of a bowl of soup made with yellow squash

Creamy Yellow Squash Soup

Yield: Serves 4-5
Prep Time: 10 minutes
Cook Time: 35 minutes
Additional Time: 5 minutes
Total Time: 50 minutes

This Creamy Yellow Squash Soup is a delicious, savory way to use up yellow squash and zucchini! It's creamy and full of herbs and good flavor!

Ingredients

  • 3 pounds yellow squash (or zucchini, or a mix of the two), cubed
  • 4 cups chicken broth or chicken stock
  • 4 ounces cream cheese, at room temperature
  • 4 ounces Boursin herb cheese
  • 1 teaspoon yellow curry powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • (optional) ⅛ teaspoon red pepper flakes or a dash of hot sauce

Instructions

  1. To a large saucepan or heavy pot, add chicken broth and cubed squash.
  2. Simmer on medium-low heat for about 25 minutes, or until the squash is soft and easily pierced with a fork.
  3. Add broth and squash to blender. Puree in blender or with immersion blender until completely smooth.
  4. Return blended mixture to the saucepan. Add cream cheese, Boursin cheese and seasonings. 
  5. Heat on medium-high heat for 4-5 minutes, whisking frequently, until all of the cheeses are melted and combined. 
  6. Let the soup cool for a few minutes before serving. You can serve this soup hot or cold. 
  7. Garnish with a drizzle of olive oil, sour cream, fresh thyme or heavy cream.
Nutrition Information
Yield 5 Serving Size 1
Amount Per Serving Calories 228Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 34mgSodium 1053mgCarbohydrates 23gFiber 7gSugar 10gProtein 11g

The nutrition for this recipe is calculated by an app and may be incorrect.

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Yellow Squash Soup
Yellow Squash Soup
Yellow Squash Soup
Yellow Squash Soup