Yellow Squash Soup

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This yellow squash soup is the perfect recipe to use up all that garden squash. This creamy soup is surprisingly filling, perfect for a light lunch.

Yellow Squash Soup

Since today was a rainy day here in Florida I decided it was a good today for a nice creamy soup. This yellow squash soup did just the trick! And bonus points for there being no actual dairy in this soup, because pureed squash is so creamy on its own why add some extra fat? I love soups like this because I make a big batch in the beginning of the week and can spice it up differently all week. One day I’ll top it with some salsa, another day I can make some gluten free crouton, or just a sprinkle of paprika and some tarragon there are so many options with this soup!

Creamy Yellow Squash Soup
This is a good recipe for when you want soup but don’t want to spend all day with something simmering on the stove. Because the squash cooks so fast I only spent an hour making it from start to bowl! While with many recipes I find using stock isn’t always necessary and you can sub out for water with this soup I would not recommend it. Because the squash has such a subtle taste the chicken stock really gives it a depth of flavor. Whenever we make a roast chicken I cook up a big batch of stock and then portion out into the freezer that way I always have it one hand!

Now usually I try to be good about measuring ingredients so that it will be easier for you for make out home. In this recipe I only used one garlic clove because it was the biggest garlic clove I’ve ever seen! Literally a full tablespoon, but I estimated this to be three normal garlic cloves. Unless you also stumble upon a giant one.


Yellow Squash Soup
Nutrition Information
  • Serves: 3-4 Portions
  • Serving size: 1 cup
  • Calories: 73
  • Fat: 4 g
  • Sugar: 2.9 g
  • Fiber: 1.5 g
  • Protein: 1.9 g
Prep time: 
Cook time: 
Total time: 
  • 2 Yellow Squash
  • 1 Small Onion
  • 3 Garlic Cloves
  • 1 Tablespoon Olive Oil
  • ¼ Cup White Wine
  • 2 Cups Chicken Stock
  • 2 Teaspoon Salt
  • 1 Teaspoon White Wine Vinegar
  1. Heat the olive oil, sautee vegetables
  2. Once start to brown add the white wine
  3. Add chicken stock and simmer 45 minutes
  4. Puree mixture
  5. Add salt and white wine vinegar


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