21+ Delicious Summer Squash Soup Recipes for Every Season

18 hours agoLast Updated: May 3, 2025

23 minutes read

When summer rolls around, there’s no better way to enjoy the season’s bounty than with fresh, vibrant vegetables like summer squash. Whether you’re looking for a light and refreshing dish or something creamy and comforting, summer squash soups offer a wide variety of flavors and textures that suit every craving.

From velvety, creamy blends to spicy, bold variations, summer squash can be transformed into a delicious and satisfying soup.

In this article, we’ve curated 21+ summer squash soup recipes that will make the most of your seasonal produce.

Whether you’re hosting a summer dinner party, need a quick and easy lunch, or simply want to experiment with different flavor profiles, these recipes will help you discover the versatile and delicious world of summer squash soups.

Read on to find the perfect recipe for your next meal!

21+ Delicious Summer Squash Soup Recipes for Every Season

Summer squash is a versatile and nutritious ingredient that shines in a wide range of soups.

Whether you prefer creamy, chunky, spicy, or herbaceous, these 21+ summer squash soup recipes offer something for everyone.

Not only are these soups full of flavor, but they are also a great way to incorporate more vegetables into your diet while celebrating the seasonal abundance of summer.

Now that you have so many fantastic soup options, it’s time to roll up your sleeves and start experimenting with these recipes.

From light, refreshing bowls to rich, hearty dishes, summer squash soups can be enjoyed year-round, providing a delicious and comforting addition to any meal.

So, grab your squash and get cooking – there’s a soup for every occasion!

Golden Summer Squash & Basil Soup

This light yet flavorful soup highlights the natural sweetness of yellow summer squash, enhanced with the aromatic freshness of basil. It’s perfect for warm days when you want something comforting without being heavy. The addition of garlic and onion deepens the flavor while a touch of cream adds a silky finish.

Ingredients:

2 tbsp olive oil
1 medium yellow onion, chopped

3 garlic cloves, minced
4 medium yellow summer squash, sliced
4 cups vegetable broth

1/4 cup fresh basil leaves, chopped
1/2 cup heavy cream (optional for richness)
Salt and pepper to taste

Lemon juice (to taste, for brightness)

Instructions:

In a large pot, heat olive oil over medium heat. Sauté the onion for 5–7 minutes until translucent.

Add garlic and cook for another minute.
Add sliced squash and cook for 10 minutes until tender.
Pour in the vegetable broth and bring to a simmer. Cook for another 10–15 minutes.

Add basil, then remove from heat. Use an immersion blender to purée the soup until smooth.
Stir in cream (if using), then season with salt, pepper, and a splash of lemon juice.
Serve hot or chilled, garnished with fresh basil.

Golden Summer Squash & Basil Soup is as beautiful as it is delicious. Its delicate balance of sweet squash and fragrant herbs makes it a standout starter or light main dish. Whether served warm on a breezy summer night or chilled during a heatwave, it’s a versatile recipe that delivers fresh garden flavor in every spoonful.

Spiced Coconut Summer Squash Soup

With a nod to Southeast Asian flavors, this vibrant soup infuses summer squash with warming spices and creamy coconut milk. The result is a comforting and exotic dish that’s still refreshing enough for summer, thanks to lime and cilantro. This is the soup for when you want to spice up your seasonal menu.

Ingredients:

2 tbsp coconut oil
1 small onion, diced
2 garlic cloves, minced

1-inch piece of fresh ginger, grated
1 tsp ground turmeric
1/2 tsp ground cumin

1/4 tsp red pepper flakes (optional)
4 cups chopped summer squash (any variety)
3 cups vegetable broth

1 can (14 oz) coconut milk
Juice of 1 lime
Salt to taste

Fresh cilantro for garnish

Instructions:

Heat coconut oil in a large pot over medium heat. Add onion and cook until soft.

Stir in garlic, ginger, turmeric, cumin, and red pepper flakes. Cook for 1–2 minutes until fragrant.
Add squash and stir to coat with the spices. Cook for 5 minutes.
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes until squash is soft.

Stir in coconut milk and simmer for another 5 minutes.
Blend the soup until smooth. Adjust seasoning with salt and lime juice.
Serve garnished with fresh cilantro and a lime wedge.

Spiced Coconut Summer Squash Soup brings a tropical twist to your summer table. The creaminess of coconut milk pairs beautifully with the bright flavor of squash, while turmeric and ginger add depth and warmth. This soup proves that bold flavors and seasonal produce can come together in a bowl that’s both soothing and stimulating.

Chilled Summer Squash & Leek Soup

This elegant, chilled soup is perfect for hot summer days. It blends the mellow sweetness of summer squash with the gentle onion flavor of leeks, creating a silky, refreshing soup that tastes like the essence of summer. Ideal for garden parties or light lunches, this recipe is simplicity at its best.

Ingredients:

2 tbsp butter or olive oil
2 leeks (white and light green parts only), sliced
4 cups diced summer squash (yellow or green)

3 cups vegetable stock
1/2 cup Greek yogurt or sour cream
Salt and white pepper to taste

Fresh chives for garnish

Instructions:

In a large pot, melt butter over medium heat. Add leeks and cook until soft, about 8 minutes.

Add diced squash and cook for another 5–7 minutes.
Pour in the vegetable stock and bring to a boil, then simmer until squash is tender, about 15 minutes.
Remove from heat and allow to cool slightly. Blend until smooth.

Stir in Greek yogurt or sour cream. Chill in the refrigerator for at least 2 hours.
Serve cold, garnished with chopped chives.

Chilled Summer Squash & Leek Soup is a celebration of summer’s light and bright flavors. It’s the kind of dish that feels fancy without requiring much effort, and it’s sure to impress guests or simply cool you down on a sunny afternoon. Creamy, smooth, and subtly sweet, it’s summer comfort in chilled form.

Rustic Summer Squash & White Bean Soup

This hearty yet wholesome soup combines tender summer squash with creamy white beans and aromatic herbs for a rustic, satisfying dish. It’s a great way to enjoy garden vegetables in a comforting, nourishing bowl that’s still light enough for warmer days. The beans add protein and body, making this soup a full meal with crusty bread.

Ingredients:

2 tbsp olive oil

1 small yellow onion, chopped
2 garlic cloves, minced
1 tsp dried thyme

1/2 tsp dried oregano
4 cups summer squash, diced
1 can (15 oz) white beans, drained and rinsed

4 cups vegetable broth
1 tbsp lemon juice
Salt and pepper to taste

Fresh parsley for garnish

Instructions:

Heat olive oil in a soup pot over medium heat. Sauté onion until translucent, about 5 minutes.

Add garlic, thyme, and oregano; cook for 1 minute.
Stir in the diced squash and cook for 5 minutes, stirring occasionally.
Add the white beans and vegetable broth. Simmer for 15–20 minutes until squash is soft.

Blend half the soup for a creamy texture, or leave it chunky for a rustic finish.
Add lemon juice, salt, and pepper to taste. Garnish with parsley.

Rustic Summer Squash & White Bean Soup is a comforting, protein-rich option that turns summer produce into a hearty meal. The creamy beans and tender squash create a soothing texture, while herbs bring depth. It’s a perfect blend of cozy and light—ideal for transitional summer-to-fall meals or meatless Mondays.

Roasted Garlic & Summer Squash Soup

Roasting adds a deep, caramelized flavor to both the garlic and squash, creating a rich and earthy soup that’s anything but ordinary. This recipe is all about bringing out the best in simple ingredients by allowing them to shine through slow roasting and careful seasoning. It’s excellent served warm or slightly chilled.

Ingredients:

5 medium summer squash, halved

1 head of garlic
2 tbsp olive oil
1 small onion, diced

3 cups vegetable broth
1/2 cup whole milk or plant-based milk (optional for creaminess)
Salt and pepper to taste

Fresh thyme or rosemary for garnish

Instructions:

Preheat oven to 400°F (200°C).

Place halved squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Slice the top off the garlic head, drizzle with oil, and wrap in foil.
Roast squash and garlic for 30–40 minutes, until squash is soft and garlic is golden and caramelized.
In a pot, sauté onion in a bit of olive oil until soft. Scoop roasted squash into the pot and squeeze in the roasted garlic cloves.

Add vegetable broth and bring to a simmer. Blend until smooth.
Stir in milk (if using), season to taste, and garnish with fresh herbs.

Roasted Garlic & Summer Squash Soup is a flavorful revelation. The slow roasting process deepens and concentrates the squash’s natural sweetness and transforms garlic into something silky and mellow. It’s a simple yet gourmet-tasting dish that elevates summer squash into something truly special.

Creamy Corn & Summer Squash Chowder

This vibrant, comforting chowder marries the sweetness of corn with the mild flavor of summer squash for a creamy, chunky soup perfect for seasonal lunches. It’s a great way to use up an abundance of summer produce, and it packs both sweetness and texture with every bite.

Ingredients:

2 tbsp butter

1 onion, diced
2 garlic cloves, minced
3 cups summer squash, diced

2 cups fresh or frozen corn kernels
3 cups vegetable broth
1/2 cup half-and-half or milk

1 tbsp flour (optional, for thickening)
Salt, pepper, and paprika to taste
Fresh chives or green onions for garnish

Instructions:

Melt butter in a large pot over medium heat. Add onion and sauté until translucent.
Stir in garlic and cook for 1 minute. Add flour, stir well, and cook for 2 minutes to make a roux.

Add squash and corn, stirring to coat. Cook for 5 minutes.
Pour in the vegetable broth and bring to a simmer. Cook for 15–20 minutes until vegetables are tender.
Stir in half-and-half and season with salt, pepper, and paprika. Blend partially for a mix of creamy and chunky textures.

Serve warm, garnished with chives or green onions.

Creamy Corn & Summer Squash Chowder is the epitome of summer comfort food. Its sweet, creamy flavor and hearty texture make it satisfying while still feeling seasonal and fresh. Whether you’re feeding a family or prepping meals ahead, this soup is a versatile and crowd-pleasing favorite.

Summer Squash & Tomato Bisque

This classic bisque blends the sweetness of summer squash with the tang of fresh tomatoes to create a velvety, comforting soup. The richness of cream and a subtle touch of basil enhance the flavors, making this soup perfect for any summer meal. It’s simple yet indulgent, perfect for those who enjoy a velvety smooth texture and a balance of savory-sweet flavors.

Ingredients:

2 tbsp butter
1 medium onion, chopped

3 garlic cloves, minced
4 medium summer squash, chopped
4 medium tomatoes, peeled and chopped

3 cups vegetable broth
1/2 cup heavy cream
1 tsp dried basil (or 1 tbsp fresh basil, chopped)

Salt and pepper to taste
Fresh basil for garnish

Instructions:

In a large pot, melt butter over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
Add chopped squash and tomatoes, stirring for another 5 minutes.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, until squash and tomatoes are tender.

Add dried or fresh basil, then blend the soup with an immersion blender until smooth.
Stir in the cream, and season with salt and pepper to taste.
Serve hot, garnished with fresh basil.

Summer Squash & Tomato Bisque is a delightful balance of rich and light flavors. The sweetness of the squash complements the tangy tomatoes, and the cream adds a luxurious finish. It’s a wonderful way to enjoy the season’s best vegetables in a bowl of comforting, velvety smooth soup.

Lemon & Dill Summer Squash Soup

This bright and refreshing soup is infused with zesty lemon and the fresh taste of dill, creating a light, summery dish. Perfect for a hot day, this chilled soup is a great appetizer or a light meal. The tangy lemon pairs beautifully with the mild flavor of the squash, and the dill adds a herby twist.

Ingredients:

2 tbsp olive oil
1 small onion, chopped
3 medium summer squash, chopped

2 cups vegetable broth
1/4 cup fresh lemon juice (about 1 lemon)
1 tbsp fresh dill, chopped
1/2 cup plain Greek yogurt (optional for creaminess)
Salt and pepper to taste
Lemon zest and dill for garnish

Instructions:

In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes.
Add chopped summer squash and cook for an additional 5 minutes.
Pour in vegetable broth and bring to a simmer. Cook for 15–20 minutes, until squash is tender.
Let the soup cool, then blend it until smooth with an immersion blender or in a regular blender.
Stir in fresh lemon juice, chopped dill, and Greek yogurt (if using). Season with salt and pepper.
Chill the soup in the fridge for at least 2 hours before serving.
Serve cold, garnished with fresh dill and a sprinkle of lemon zest.

Lemon & Dill Summer Squash Soup is the perfect refreshing dish for a hot summer day. The zing of lemon and the herbal freshness of dill enhance the light, tender squash, making each spoonful a burst of bright, clean flavors. It’s an elegant, cool soup ideal for summer picnics, barbecues, or a light lunch.

Summer Squash & Sweet Potato Soup

This nourishing soup brings together the earthy sweetness of summer squash and sweet potatoes with a hint of spice and warmth from ginger and cinnamon. It’s hearty yet light, with a silky texture that comes from blending the vegetables. A perfect way to enjoy both summer and fall flavors in one dish.

Ingredients:

2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium summer squash, diced
1 medium sweet potato, peeled and diced
1-inch piece of fresh ginger, grated
1/2 tsp ground cinnamon
3 cups vegetable broth
1/4 cup coconut milk (optional for creaminess)
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until soft, about 5 minutes.
Add the diced squash, sweet potato, grated ginger, and cinnamon, and stir to combine. Cook for 5 minutes.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, until the vegetables are tender.
Use an immersion blender to purée the soup until smooth.
Stir in coconut milk for extra creaminess, and season with salt and pepper to taste.
Serve warm, garnished with fresh cilantro.

Summer Squash & Sweet Potato Soup offers a perfect balance of sweetness, warmth, and spice. The combination of summer squash and sweet potato creates a hearty, satisfying soup with a silky texture. The subtle warmth from ginger and cinnamon makes this soup perfect for those cooler summer evenings or transitioning into fall.

Spicy Summer Squash & Chipotle Soup

For those who enjoy a little heat in their meals, this spicy soup combines the mild flavor of summer squash with the smoky, fiery kick of chipotle peppers. The result is a warming, flavorful soup that’s rich and satisfying, yet still fresh and light enough for summer. The chipotle adds a depth of flavor that makes this soup feel hearty without being overly heavy.

Ingredients:

2 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
3 medium summer squash, chopped
1 chipotle pepper in adobo sauce, minced (or 1 tsp chipotle powder)
4 cups vegetable broth
1/2 cup coconut milk (optional for creaminess)
1/2 tsp cumin
1/2 tsp paprika
Salt and pepper to taste
Fresh cilantro for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
Add garlic and cook for another minute.
Stir in the chopped squash, chipotle pepper, cumin, and paprika, cooking for 5–7 minutes.
Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 15–20 minutes until the squash is tender.
Blend the soup until smooth using an immersion blender. Stir in coconut milk (if using).
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro.

Spicy Summer Squash & Chipotle Soup is the perfect dish for spice lovers who crave something bold yet refreshing. The smoky, spicy heat from the chipotle complements the mellow squash beautifully, creating a soup with a delightful kick. It’s an exciting twist on the traditional summer squash soup that will keep you coming back for more.

Minty Summer Squash Soup

This refreshing soup features summer squash with the cool, invigorating flavor of mint. It’s a light, aromatic dish perfect for hot summer days when you want something that’s as cooling as it is flavorful. The combination of squash and mint creates a lovely balance of lightness and freshness, ideal as a starter or even a main course on a warm evening.

Ingredients:

2 tbsp olive oil
1 small onion, chopped
3 medium summer squash, diced
4 cups vegetable broth
1/4 cup fresh mint leaves, chopped
1/2 cup Greek yogurt (optional for creaminess)
Salt and pepper to taste
Fresh mint for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes, until softened.
Add diced summer squash and cook for another 5 minutes, stirring occasionally.
Pour in vegetable broth and bring to a boil. Lower heat and simmer for 15 minutes, until squash is tender.
Stir in chopped mint leaves and cook for another 2 minutes.
Use an immersion blender to purée the soup until smooth. Stir in Greek yogurt if you’d like a creamier texture.
Season with salt and pepper to taste.
Serve warm or chilled, garnished with fresh mint leaves.

Minty Summer Squash Soup is an unexpected, refreshing treat that brings a burst of freshness to your summer meals. The mint works wonders with the mild sweetness of squash, creating a light, aromatic soup that feels like a breath of fresh air. It’s ideal for picnics, garden parties, or any warm-weather gathering.

Summer Squash & Corn Chowder

This hearty chowder pairs the fresh taste of summer squash with sweet corn, creating a comforting and satisfying dish perfect for both summer and early fall. It’s a little heartier than a typical soup, thanks to the addition of potatoes and a creamy base. This chowder is a great way to showcase the sweetness of summer corn and squash in a cozy, crowd-pleasing dish.

Ingredients:

2 tbsp butter
1 onion, chopped
2 garlic cloves, minced
3 medium summer squash, chopped
2 medium potatoes, peeled and diced
2 cups fresh or frozen corn kernels
3 cups vegetable broth
1 cup milk or half-and-half
1/2 tsp thyme
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

In a large pot, melt butter over medium heat. Add onion and sauté until soft, about 5 minutes.
Add garlic, squash, and potatoes. Cook for another 5 minutes, stirring occasionally.
Stir in corn, vegetable broth, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes, until potatoes and squash are tender.
Add milk or half-and-half and cook for another 5 minutes.
Use a spoon or immersion blender to mash some of the potatoes and squash, creating a thick and creamy consistency.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.

Summer Squash & Corn Chowder is a cozy, satisfying dish that balances the lightness of summer squash with the sweet, hearty flavor of corn. The potatoes add richness and substance to the soup, making it perfect for a filling meal. It’s a perfect dish to transition from summer to fall while still using seasonal produce.

Summer Squash & Zucchini Soup with Parmesan

This simple, classic soup combines two varieties of summer squash—yellow squash and zucchini—with a savory broth and a generous sprinkle of Parmesan cheese. It’s a comforting yet light soup, perfect for enjoying all season long. The Parmesan adds depth and a little richness, balancing the freshness of the squash.

Ingredients:

2 tbsp olive oil
1 small onion, chopped
3 medium yellow squash, diced
2 medium zucchini, diced
3 cups vegetable broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil for garnish (optional)

Instructions:

Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes.
Add diced yellow squash and zucchini, cooking for another 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a simmer. Cook for 15–20 minutes, until the squash and zucchini are tender.
Use an immersion blender or regular blender to purée the soup until smooth.
Stir in the grated Parmesan and season with salt and pepper.
Serve hot, garnished with fresh basil or additional Parmesan if desired.

Summer Squash & Zucchini Soup with Parmesan is a wonderful, light yet hearty option that highlights the fresh, mild flavors of summer squash. The Parmesan adds a savory richness that elevates this simple soup into something special. It’s the kind of dish that feels cozy and comforting, while still being seasonally fresh and bright.

Smoky Summer Squash & Red Pepper Soup

The smoky flavor of paprika paired with the sweetness of roasted summer squash and red bell peppers creates a richly flavored soup that’s both smoky and sweet. The soup is velvety smooth with a deep, complex flavor that is perfect for a cozy summer evening. It’s a delicious twist on traditional squash soup, with an unexpected depth of flavor.

Ingredients:

2 tbsp olive oil
1 small onion, chopped
2 red bell peppers, chopped
4 medium summer squash, chopped
3 garlic cloves, minced
1 tsp smoked paprika
4 cups vegetable broth
1/2 cup coconut milk (for creaminess)
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
Add chopped red bell peppers, squash, and garlic, and cook for another 5 minutes.
Stir in smoked paprika, cooking for 1–2 minutes until fragrant.
Add vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes, until vegetables are tender.
Use an immersion blender or regular blender to purée the soup until smooth.
Stir in coconut milk for creaminess, and season with salt and pepper.
Serve hot, garnished with fresh parsley.

Smoky Summer Squash & Red Pepper Soup is a bold, flavorful dish that takes the simple summer squash and transforms it with the smokiness of paprika and the sweetness of roasted peppers. This soup is perfect for those who enjoy more complex flavors and is guaranteed to be a standout at any meal.

Creamy Summer Squash & Fennel Soup

Fennel brings a subtle anise flavor to this creamy summer squash soup, adding an intriguing twist. The fennel enhances the sweet, mild flavor of the squash, while a touch of cream creates a rich and silky texture. This soup is perfect as a light first course or a soothing meal during those warm summer evenings.

Ingredients:

2 tbsp olive oil
1 small onion, chopped
1 fennel bulb, sliced (reserve fronds for garnish)
3 medium summer squash, diced
3 cups vegetable broth
1/2 cup heavy cream (or coconut cream for a dairy-free version)
Salt and pepper to taste
Fresh fennel fronds for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add onion and fennel, and sauté for 5–7 minutes until softened.
Add diced summer squash and cook for another 5 minutes.
Pour in vegetable broth and bring to a simmer. Cook for 15 minutes, or until the squash is tender.
Use an immersion blender to purée the soup until smooth.
Stir in the heavy cream (or coconut cream for a dairy-free version) and season with salt and pepper.
Serve hot, garnished with fresh fennel fronds.

Creamy Summer Squash & Fennel Soup is a refined and comforting dish that balances the sweetness of squash with the delicate aniseed flavor of fennel. The creamy texture makes it a perfect, smooth dish to enjoy on a relaxing evening. The addition of fennel gives it a unique and refreshing twist, perfect for summer days.

Summer Squash & Carrot Ginger Soup

This vibrant soup combines the sweetness of summer squash and carrots with the zesty warmth of fresh ginger, creating a refreshing yet comforting dish. The earthy carrots and mild squash provide a solid base, while the ginger adds a burst of warmth and depth. It’s a healthy, energizing soup perfect for an afternoon meal or as a starter for a larger dinner.

Ingredients:

2 tbsp olive oil
1 small onion, chopped
2 medium carrots, peeled and sliced
3 medium summer squash, diced
1-inch piece of fresh ginger, grated
3 cups vegetable broth
1/2 tsp ground cumin
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions:

Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened.
Stir in sliced carrots and grated ginger, cooking for another 3–4 minutes.
Add diced summer squash and cumin, cooking for another 5 minutes.
Pour in vegetable broth and bring to a simmer. Cook for 15–20 minutes, until the carrots and squash are tender.
Blend the soup until smooth with an immersion blender or in a regular blender.
Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro if desired.

Summer Squash & Carrot Ginger Soup is a delightful balance of sweetness, warmth, and freshness. The combination of ginger and cumin adds a beautiful depth of flavor that complements the natural sweetness of the squash and carrots. It’s a light yet flavorful dish that works well as a nourishing lunch or appetizer.

Creamy Summer Squash & Potato Soup

This rich and creamy soup features summer squash paired with potatoes for a comforting, silky texture. The potatoes create a hearty base that makes the soup filling, while the squash adds a delicate, fresh flavor. A touch of cream enhances the richness, making this soup a perfect dish for a cozy dinner or a satisfying lunch.

Ingredients:

2 tbsp olive oil
1 medium onion, chopped
2 medium potatoes, peeled and diced
3 medium summer squash, diced
3 cups vegetable broth
1/2 cup heavy cream (optional for a richer soup)
1/2 tsp dried thyme
Salt and pepper to taste
Fresh chives for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened.
Add diced potatoes and summer squash, stirring for another 5 minutes.
Pour in vegetable broth and thyme, bringing the mixture to a simmer. Cook for 20 minutes, until the potatoes and squash are tender.
Blend the soup until smooth with an immersion blender or regular blender.
Stir in the heavy cream (if using) and season with salt and pepper to taste.
Serve warm, garnished with fresh chives.

Creamy Summer Squash & Potato Soup is a rich and velvety dish that perfectly balances the creamy texture of potatoes with the freshness of squash. The addition of thyme elevates the flavor, making it a comforting and satisfying meal. This soup is perfect for those cooler summer nights when you’re craving something both light and indulgent.

Summer Squash & Leek Soup

Leeks lend a mild, onion-like flavor to this light and refreshing summer squash soup, making it a sophisticated yet simple dish. The leeks create a gentle depth of flavor, while the squash provides a soft sweetness. This soup is a wonderful way to showcase the season’s bounty, and the silky texture makes it both elegant and comforting.

Ingredients:

2 tbsp butter
2 leeks, cleaned and sliced
3 medium summer squash, diced
1 potato, peeled and diced (optional for added creaminess)
4 cups vegetable broth
1/2 cup heavy cream (optional for a creamy texture)
Salt and pepper to taste
Fresh thyme or parsley for garnish

Instructions:

Melt butter in a large pot over medium heat. Add the sliced leeks and cook for 5–7 minutes, until softened.
Stir in the diced summer squash and potato, cooking for another 5 minutes.
Add vegetable broth and bring the mixture to a simmer. Cook for 20 minutes, until the squash and potatoes are tender.
Use an immersion blender to purée the soup until smooth.
Stir in heavy cream (if using) and season with salt and pepper.
Serve warm, garnished with fresh thyme or parsley.

Summer Squash & Leek Soup is a delicate, refined dish that highlights the subtle sweetness of squash and the mild, savory flavor of leeks. The smooth texture makes it an elegant addition to any meal, and the creaminess adds a luxurious touch. It’s a perfect choice for a light, sophisticated lunch or as a starter for a summer dinner party.

Summer Squash & Basil Soup

This simple and flavorful soup highlights the fresh, bright flavors of summer squash paired with aromatic basil. The slight sweetness of the squash is balanced by the savory depth of the basil, creating a light yet satisfying soup perfect for summer. With a silky texture and a touch of cream, this soup is ideal as a refreshing appetizer or light meal.

Ingredients:

2 tbsp olive oil
1 small onion, chopped
3 medium summer squash, diced
3 garlic cloves, minced
4 cups vegetable broth
1/2 cup heavy cream (optional for creaminess)
1/4 cup fresh basil leaves, chopped
Salt and pepper to taste
Fresh basil for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
Stir in minced garlic and cook for 1 minute, until fragrant.
Add diced summer squash and cook for 5–7 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes, until the squash is tender.
Use an immersion blender to purée the soup until smooth.
Stir in the heavy cream (if using) and chopped basil. Season with salt and pepper to taste.
Serve warm, garnished with fresh basil leaves.

Summer Squash & Basil Soup is a bright and fresh dish, showcasing the best of summer’s bounty. The aromatic basil elevates the mild flavor of the squash, making for a light yet satisfying soup. This recipe is perfect for anyone who loves the taste of fresh herbs and wants a healthy, flavorful summer meal.

Summer Squash & Coconut Soup

This tropical-inspired soup combines the sweetness of summer squash with the creamy richness of coconut milk, creating a silky and fragrant dish. The subtle sweetness of the squash is complemented by the rich, creamy texture of the coconut, with a hint of lime adding a touch of brightness. It’s a refreshing and comforting soup, perfect for warm days.

Ingredients:

2 tbsp olive oil
1 small onion, chopped
3 medium summer squash, diced
2 cups vegetable broth
1 can (14 oz) coconut milk
1 tbsp fresh lime juice
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions:

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
Add diced summer squash and cook for 5–7 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a simmer. Cook for 15 minutes, until the squash is tender.
Stir in the coconut milk and lime juice, and cook for another 5 minutes.
Use an immersion blender to purée the soup until smooth.
Season with salt and pepper to taste.
Serve warm, garnished with fresh cilantro if desired.

Summer Squash & Coconut Soup is a rich and velvety dish that pairs the natural sweetness of summer squash with the creamy richness of coconut milk. The lime adds a refreshing, citrusy twist, making this soup feel like a tropical escape. It’s a perfect option for a light meal or a unique appetizer.

Summer Squash & Cucumber Soup

This refreshing and light soup combines the crispness of cucumber with the mild sweetness of summer squash, making it a great option for hot summer days. The addition of Greek yogurt creates a creamy texture, while fresh dill adds an herbaceous note. Served chilled, this soup is perfect for a cooling summer appetizer or a light lunch.

Ingredients:

1 tbsp olive oil
1 small onion, chopped
2 medium summer squash, diced
1 cucumber, peeled and diced
3 cups vegetable broth
1/2 cup Greek yogurt
1 tbsp fresh dill, chopped
Salt and pepper to taste
Fresh dill for garnish

Instructions:

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
Add diced summer squash and cucumber, and cook for another 5 minutes.
Pour in the vegetable broth and bring to a simmer. Cook for 15–20 minutes, until the squash and cucumber are tender.
Let the soup cool for a few minutes before blending. Purée the soup until smooth with an immersion blender or regular blender.
Stir in Greek yogurt and fresh dill, and season with salt and pepper.
Chill the soup in the refrigerator for at least 2 hours before serving.
Serve chilled, garnished with fresh dill.

Summer Squash & Cucumber Soup is a light and refreshing dish that’s perfect for cooling off on a hot day. The combination of cucumber’s crispness and the mild flavor of squash, paired with the creamy tang of Greek yogurt and the freshness of dill, creates a wonderfully balanced soup. It’s ideal for a light summer lunch or a starter for a larger meal.

18 hours agoLast Updated: May 3, 2025

23 minutes read