Looking for sunshine in a bowl? This bright, gently spiced yellow squash soup is exactly that. A dash of curry powder brings warmth and vivid color, while fresh ginger, onion, and garlic build brightness and savory depth.
We use vegetable broth and finish the soup with unsweetened coconut yogurt to keep it vegan, but you can easily swap in chicken broth and plain whole-milk yogurt if you prefer. The result is a silky, lightly curried summer squash soup that’s just as good warm as it is chilled.
Tips for making yellow squash soup
What kind of summer squash should I use for squash soup?
Crookneck or straightneck yellow squash are our favorites here for their naturally sweet, creamy texture, but any summer squash works well. Yellow zucchini and pattypan squash are both great substitutes.
What’s the difference between yellow squash and zucchini?
Yellow squash usually refers to crookneck or straightneck varieties with a tapered neck and bulbous base. They tend to be sweeter and more delicate than yellow zucchini, which is firmer with a slight bitterness. Either works well in this soup.
What kind of curry powder should I use? Can I make it without?
Any turmeric-hued curry powder will work. Use Madras for a spicier take with the warm flavors of ginger and cinnamon, or opt for vadouvan for a more savory backbone with the tingly prick of mustard seeds. You can also make your own curry powder, like this Trinidadian version from Epicurious.
If you’d rather skip the curry, you can swap in a few choice spices, like ground cumin or smoked paprika, or leave the spice mix out completely for a milder squash soup.
How do I make squash soup smooth and creamy?
Blending the soup thoroughly while it’s hot is key. For extra creaminess, add a splash of coconut milk or yogurt, or cook a small sliced potato with the squash.
Can summer squash soup be served cold or chilled?
Yes. This soup is delicious chilled. Just note that it will thicken in the fridge, so you may want to loosen it with a splash of broth or water before serving.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Heat 3 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Add 2 large summer squash (about 1¼ lb.), cut into ½" pieces , 1 small onion, cut into ½" pieces, one 2" piece ginger, peeled, finely chopped, 4 garlic cloves, finely chopped, 2 tsp. curry powder, and a pinch of kosher salt. Cook, stirring often, until vegetables are slightly tender, 8–10 minutes. Pour in 4 cups low-sodium vegetable broth and bring to a boil. Reduce heat to medium and simmer until vegetables are very tender, 25–30 minutes.
Step 2
Remove pot from heat and, using an immersion blender, blend soup until smooth. (Alternatively, working in batches, transfer soup to a regular blender and blend until smooth. Transfer to a large bowl as you go and then return puréed soup to pot.) Taste soup and add season with more salt if needed.
Step 3
Ladle soup into bowls and top each with a dollop of plain yogurt and cilantro leaves with tender stems.
Do ahead: Soup can be made 3 days ahead; reheat over medium until steaming.
