This yellow squash soup recipe uses unexpected ingredients, but it's not just to be unique. Instead, they pull out the more subtle flavors in yellow squash to really appreciate this vegetable:
- Vegetal: paired with thyme
- Mildly sweet: drizzled with honey
- Subtle nuttiness: enhanced with walnuts
- Creamy texture: pureed for full effect (and no dairy needed)
The flavor of the soup is subtle, but not bland. It's basically a more flavorful 'cream of zucchini' soup, but made with yellow squash.
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Yellow squash
Yellow squash and zucchini taste pretty similar, but not identical, and there's some variance among different types of 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
I used butterstick yellow squash for this recipe for its more pronounced flavor (and I was already growing it in my garden).
Zucchini soups are also a great way to use up large, overgrown summer squash that you may have growing in your garden, which can weigh 2 pounds on their own. If they are oversized, just scoop out the seeds before adding them to the soup.
For most soup recipes, zucchini and summer squash are interchangeable, with very minor differences in flavor and texture.
Supporting flavors
Yellow squash are very versatile in soup. They can be used in the background to create a creamy base, going almost unnoticed. Or their flavor can be highlighted and celebrated for what it is.
This yellow squash soup takes the latter approach, so let's talk about what flavors pair best with it.
Herbs
Thyme is my favorite herb for this soup because it brings out the green grass and slight lemony notes of yellow squash. It blends right into the flavor, never overpowering the squash.
You can throw fresh thyme springs into the pot of soup and the leaves will fall off on their own. Then scoop out the stems before pureeing.
Bay leaves are used in this recipe as well for their warm, woody, and subtle flavor. It adds depth without taking the spotlight.
Sage is another great pairing especially for a more fall-flavored soup. However, it can dominate the other subtle flavors of yellow squash. That said, fried sage is perfect since the flavor is dramatically mellowed out from frying.
Basil also pairs well but can suffer from the same problem as sage. The spicy-clove like flavors layer on top of the yellow squash, rather than blending in with it.
Acidity
Most soups benefit from added acidity to brighten the flavors. I use lemon zest and juice in this recipe because it's really complementary to the yellow squash's flavor.
Nuts
Pairing nuts with yellow squash might seem odd, but they pair beautifully with this vegetable. Think of how nuts work well with butternut squash and pumpkins - yellow squash has a similar flavor profile, just more subtle.
Walnuts add complexity to the yellow squash, making sure it doesn't fall flat. They bring out the earthiness and balance out the sweet flavors with its touch of bitterness. They are soft and blend up really easily into this yellow squash soup.
Pine nuts also work well, adding a buttery, piney flavor. They are also soft, easily blending into the soup.
Both of these nuts are best toasted ahead of time. Make sure to watch them closely because they cook fast. Don't use burnt nuts in this soup - they give an off flavor and can ruin the entire batch.
Honey
Every soup benefits from a drizzle of something when serving. This yellow squash soup tastes amazing with a drizzle of honey. It highlights the subtle sweet flavors of yellow squash without making the soup taste sweet.
Make ahead & storage
Here are some ways to meal prep this yellow squash soup:
- Toast nuts ahead of time and store in an airtight container
- Cut yellow squash into large chunks up to 1-2 days in advance
- Chop aromatics (onions and garlic) days in advance
This soup also stores well for several days in the fridge. Use this to your advantage to make it ahead for an easy meal later in the week, double the batch, and freeze leftovers.
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Recipe
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 garlicWhile 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
- 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
Nutrition
Calories & nutrition
Zucchini and squash soups are often healthy and low in calories, and this one is no exception. The walnuts make up almost half of the calories, but as one of the healthiest nuts, they are worth the addition.
The only added sugar is from honey, at 1 teaspoon per bowl when it is drizzled on for serving. It really makes the soup unique and I encourage you to include it unless you need a very low sugar diet.
More recipes & resources
I make a lot of soup from my garden's harvest every year. Here are my favorite zucchini soup recipes I've made over the years.
Try one of these soup recipes next, or look for ways to use up more zucchini below.
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