This Summer Squash Soup is sunshine in a bowl! It’s incredibly easy to make, packed with fresh flavor, and perfect for using up that garden bounty. You’ll love how simple and satisfying this healthy soup is.
Key Ingredients & Substitutions:
- Summer Squash: Yellow squash, zucchini, or a mix works great.
- Onion & Garlic: Essential aromatics for flavor.
- Vegetable Broth: Chicken broth is also fine if you prefer.
- Coconut Milk (or Dairy-Free Creamer): Adds creaminess without dairy. Heavy cream or half-and-half can be used if not dairy-free.
- Fresh Basil: Don’t skip this! It brightens the soup significantly.
Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups chopped summer squash (about 3-4 medium squash)
- 4 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ½ cup fresh basil leaves, packed
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 6
- Calories per serving: Approximately 180-220 (estimate, depends on exact ingredients)
- Tools Needed: Large pot or Dutch oven, immersion blender or standard blender
Step-by-Step Instructions:
1. Sauté Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Cook the Squash
Add the chopped summer squash to the pot with the onions and garlic. Pour in the vegetable broth. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 10-15 minutes, or until the squash is very tender.
3. Blend the Soup
Carefully remove the pot from the heat. Using an immersion blender directly in the pot, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the hot soup in batches to a standard blender, blending until smooth. Return the blended soup to the pot.
4. Finish with Cream and Seasoning
Stir in the full-fat coconut milk, salt, and black pepper. Return the pot to medium-low heat and gently warm the soup through for a few minutes, do not boil. Taste and adjust seasonings as needed.
5. Add Fresh Basil
Remove the soup from the heat and stir in the fresh basil leaves. The residual heat will wilt the basil and release its aromatic oils, infusing the summer squash soup with bright flavor. Serve hot.
Storage Instructions:
Leftover summer squash soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through.
Frequently Asked Questions (FAQ):
Can I use frozen squash for this soup?
Yes, you can use frozen summer squash. You might need to cook it a little longer until it’s tender enough to blend.
Do I need to peel the summer squash?
No, you don’t need to peel the summer squash. The skin is thin and will blend smoothly into the soup, plus it adds nutrients.
What if I don’t have an immersion blender?
You can use a standard blender. Just be very careful when transferring hot liquids and blend in small batches to avoid overflow.
Can I make this soup ahead of time?
Absolutely! This summer squash soup tastes even better the next day as the flavors meld.
What can I garnish this soup with?
A swirl of coconut milk, a sprinkle of fresh herbs, croutons, or toasted pumpkin seeds are all great options.
Is this summer squash soup suitable for freezing?
Yes, it freezes well. Store in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight before reheating.