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–+ servings
A bowl of yellow squash soup on a wooden table with walnuts and thyme scattered around it
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Creamy yellow squash soup with thyme & walnuts

This yellow squash soup takes on a complex flavor from the walnuts and thyme, while the yellow squash adds creaminess without the need for dairy.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 1-cup bowls
Calories: 292kcal

Ingredients

  • 1 cup walnut halves 3 oz
  • 1 Tbs olive oil
  • 1 yellow onion
  • 4 cloves garlic
  • 2 bay leaves
  • ½ teaspoon salt
  • 1 teaspoon fresh thyme leaves*
  • 2 lbs yellow squash 2 medium-large
  • 3 cups vegetable broth

Garnishes

  • 1 teaspoon lemon zest optional
  • 1 lemon for the juice
  • 4 teaspoon honey

Instructions

PREP

  • Toast the walnuts in a pan over medium-high heat, stirring occasionally. It will take 3-7 minutes.
  • Chop onions & smash garlic
    While the walnuts toast, chop the onions and smash the garlic (then pull them out of their skins). Keep an eye on the toasting walnuts throughout this step so they don't burn.

MAKE THE SOUP

  • Saute onions: Heat olive oil in your favorite soup pot over medium heat. Add onions and saute until they start to soften, 5-7 minutes.
  • Meanwhile, chop the yellow squash. Cut it in half or quarters, length wise, then chop into ½ inch thick pieces.
  • Add in the garlic, saute for a couple more minutes. Then add in the walnuts, yellow squash, bay leaves, salt, thyme and broth. Bring to a boil, then simmer for 20-30 minutes.
  • Puree the soup.

Serve

  • Scoop into bowls, and drizzle with honey (1 teaspoon per bowl) and a squeeze of lemon. Garnish with zest and extra thyme leaves.

Notes

*Dried thyme works if needed. Taste the soup as you go to see if you should add more.
Yellow squash:
  • Zucchini: more vegetal (think cucumber or green beans) with a hint of bitterness
  • Yellow zucchini: vegetal with very faint bitterness
  • Straightneck: most common grocery store option - mild flavor, faint sweetness, extremely low bitterness
  • Crookneck: stronger squash flavor with mild earthy notes, almost no bitterness, and denser flesh
  • Butterstick: richer and nuttier taste and makes a thick puree
Can be stored in the fridge for several days or frozen.
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Nutrition

Serving: 1g | Calories: 292kcal | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Sodium: 367mg | Fiber: 4g | Sugar: 10g