20 Creamy Yellow Squash Soup Recipes Perfect for Fall

As the leaves start to turn and the air grows crisp, there’s nothing quite like a warm and comforting bowl of soup to cozy up with. And what better ingredient to use than the humble yellow squash? Native to North America, this versatile vegetable is packed with vitamins, minerals, and antioxidants, making it a perfect addition to any meal.

In this article, we’ll be exploring 20 creamy yellow squash soup recipes that are perfect for fall. From classic and comforting to spicy and adventurous, these soups are sure to become new favorites in your household. Whether you’re looking for a quick and easy weeknight dinner or a show-stopping centerpiece for your holiday table, we’ve got you covered with our roundup of the best yellow squash soup recipes out there.

Classic Creamy Yellow Squash Soup

This comforting soup is a perfect blend of flavors, textures, and warmth, making it a great option for any season. With its creamy texture and subtle sweetness, this recipe is sure to become a family favorite.

Ingredients:

– 2 medium yellow squash (about 1 lb), peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped squash and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes or until the squash is tender.
4. Use an immersion blender (or transfer the soup to a blender) to puree the mixture until smooth.
5. Stir in the heavy cream and cook over low heat until heated through. Season with salt, pepper, and thyme.

Cooking Time: 25-30 minutes

Spicy Yellow Squash and Corn Soup

This hearty soup combines the sweetness of yellow squash with the spiciness of red pepper flakes, all wrapped up in a creamy corn broth. A perfect blend of flavors for a chilly evening.

Ingredients:

– 2 medium yellow squash, chopped
– 1 cup fresh corn kernels
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon red pepper flakes
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, and red pepper flakes. Cook 1 minute.
3. Add squash and corn kernels. Cook, stirring occasionally, until squash is tender, about 10-12 minutes.
4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 5 minutes.
5. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: 25-30 minutes

Roasted Yellow Squash and Garlic Soup

Roasted Yellow Squash and Garlic Soup Recipe

Summary: This creamy and comforting soup is a perfect way to enjoy the sweet flavor of yellow squash during its peak season. Roasting the squash and garlic brings out their natural sweetness, which pairs perfectly with the savory flavors of chicken broth and heavy cream.

Ingredients:

– 2 medium-sized yellow squashes, sliced into 1/4-inch thick rounds
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss squash slices with olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes, or until the squash is tender and lightly caramelized.
4. In a large pot, sauté the chopped onion and minced garlic until softened.
5. Add the roasted squash, chicken broth, and heavy cream to the pot.
6. Bring to a simmer and cook for 15-20 minutes or until the soup has reached desired consistency.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or thyme if desired.

Cooking Time: 45-50 minutes

Yellow Squash and Coconut Curry Soup

This creamy and comforting soup is perfect for a chilly evening or as a healthy lunch option. The combination of tender yellow squash, aromatic spices, and rich coconut milk will warm your heart and soul.

Ingredients:

– 2 medium yellow squash, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, curry powder, and turmeric. Cook for an additional minute, stirring constantly.
3. Add diced squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until squash is tender.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 30-40 minutes

Yellow Squash and Carrot Ginger Soup

This refreshing soup is perfect for warm weather, combining the natural sweetness of yellow squash and carrots with the spicy warmth of ginger. A great way to use up seasonal produce, this recipe is quick, easy, and packed with nutrients.

Ingredients:

– 2 medium yellow squash, diced
– 4 medium carrots, peeled and chopped
– 1-inch piece of fresh ginger, grated
– 4 cups vegetable broth
– 1/2 cup coconut milk or heavy cream (optional)
– Salt and pepper to taste
– Fresh herbs (such as parsley or cilantro) for garnish (optional)

Instructions:

1. In a large pot, sauté the squash and carrots in a little water until tender.
2. Add the grated ginger and cook for 1 minute.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until the soup is smooth.
5. Use an immersion blender or transfer the soup to a blender to puree.
6. If desired, add coconut milk or heavy cream and stir to combine.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 30-40 minutes

Yellow Squash and Potato Chowder

Warm up with this comforting, flavorful chowder that combines the sweetness of yellow squash with the heartiness of potatoes.

Ingredients:
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium yellow squash, diced
– 2-3 medium-sized potatoes, peeled and diced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)

Instructions:
1. In a large pot or Dutch oven, sauté the chopped onion and minced garlic in a little bit of oil until softened.
2. Add the diced yellow squash and cook until tender, about 5 minutes.
3. Add the diced potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
4. Stir in the heavy cream or half-and-half to thicken the chowder slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley or chives if desired.

Cooking Time: About 25-30 minutes

Yellow Squash and Chickpea Soup

This creamy soup is a perfect blend of flavors, textures, and nutrients. The sweetness of yellow squash pairs beautifully with the earthy taste of chickpeas, making it a great option for a light and satisfying meal.

Ingredients:

– 2 medium yellow squash, diced
– 1 can (15 oz) chickpeas, drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons olive oil
– Fresh cilantro, chopped (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the diced yellow squash and cook for an additional 5 minutes.
4. Stir in the cumin, salt, and pepper.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat and simmer for 20-25 minutes or until the squash is tender.
7. Stir in the chickpeas and adjust seasoning as needed.
8. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: 30-35 minutes

Yellow Squash and Basil Pesto Soup

This refreshing soup is a perfect blend of sweet yellow squash, fragrant basil, and creamy pesto, making it a delightful addition to any summer menu.

Ingredients:
– 2 medium yellow squash, peeled and chopped
– 1/4 cup fresh basil leaves
– 2 cloves garlic, minced
– 1/4 cup pine nuts
– 1/4 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– Salt and pepper to taste
– 4 cups chicken or vegetable broth

Instructions:

1. In a blender or food processor, combine squash, basil, garlic, and pesto. Blend until smooth.
2. Heat the olive oil in a large pot over medium heat. Add the blended mixture and stir to combine.
3. Pour in the broth and bring the soup to a simmer. Cook for 10-12 minutes or until the soup has reached desired consistency.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with additional basil leaves if desired.

Cooking Time: 15-18 minutes

Yellow Squash and Tomato Bisque

This refreshing soup is perfect for hot summer days when you crave something light, flavorful, and easy to make. With the sweetness of yellow squash and tomatoes, it’s a delightful twist on traditional bisque.

Ingredients:

– 2 medium yellow squashes, diced
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped fresh tomatoes (or 1 can of crushed tomatoes)
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh basil leaves for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
2. Add the diced yellow squash and cook until tender, about 5 minutes.
3. Add the chopped tomatoes, broth, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the flavors have melded together.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in heavy cream or half-and-half. Taste and adjust seasoning as needed.
6. Serve warm, garnished with fresh basil leaves.

Cooking Time: 30-40 minutes

Yellow Squash and Lentil Soup

This hearty soup is a perfect blend of comforting warmth and bright flavors, with the sweetness of yellow squash and the earthiness of lentils. It’s a simple yet satisfying meal for any time of year.

Ingredients:

– 2 medium yellow squashes, chopped
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the chopped yellow squash, lentils, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 30-40 minutes

Yellow Squash and Kale Soup

This soup is a delightful blend of summer’s sweetness and the earthiness of kale, perfect for a cozy evening meal. With only a few ingredients and minimal preparation time, you’ll be enjoying this comforting treat in no time!

Ingredients:

– 2 medium yellow squash, diced
– 1 bunch kale, stems removed and chopped
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced yellow squash and cook until tender, about 5 minutes.
3. Add the chopped kale, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the kale is wilted.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Stir in the heavy cream or half-and-half. Taste and adjust seasoning as needed.

Cooking Time: 25-30 minutes

Yellow Squash and Sweet Potato Soup

This creamy soup is a perfect blend of summer’s sweet flavors, combining the natural sweetness of yellow squash with the comforting warmth of sweet potatoes. A delightful twist on traditional soups, this recipe is sure to become a new favorite.

Ingredients:

– 2 medium yellow squash, diced
– 2 large sweet potatoes, peeled and cubed
– 4 cups chicken or vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– Heavy cream or half-and-half (optional)

Instructions:

1. In a large pot, sauté the onion and garlic until softened.
2. Add the diced squash, sweet potatoes, broth, and cumin. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
3. Use an immersion blender or transfer the soup to a blender, blending until smooth.
4. Season with salt and pepper to taste.
5. If desired, stir in heavy cream or half-and-half to add richness.
6. Serve warm, garnished with chopped fresh herbs or a dollop of sour cream.

Cooking Time: 25-30 minutes

Yellow Squash and Quinoa Soup

This recipe combines the sweetness of yellow squash with the nutty flavor of quinoa, creating a comforting and nutritious soup perfect for a cozy evening.

Ingredients:

– 1 medium yellow squash, diced
– 2 cups quinoa, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)

Instructions:

1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the diced squash, quinoa, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the squash is tender.
5. Serve hot, garnished with fresh cilantro if desired.

Cooking Time: 25 minutes

Yellow Squash and Cilantro Lime Soup

Brighten up your day with this vibrant and refreshing soup! This recipe combines the sweetness of yellow squash with the brightness of cilantro and a squeeze of lime, making it perfect for any occasion.

Ingredients:
– 2 medium yellow squash, peeled and chopped
– 1/4 cup fresh cilantro leaves
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 lime, juiced
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped yellow squash and cook until tender, about 5-6 minutes.
5. Stir in the cilantro leaves, broth, and lime juice.
6. Season with salt and pepper to taste.
7. Simmer the soup for 10-12 minutes or until heated through.

Cooking Time: 20-25 minutes

Yellow Squash and Turmeric Soup

A vibrant and comforting soup that combines the sweetness of yellow squash with the warm, earthy flavor of turmeric. Perfect for a cozy evening meal or as a nutritious pick-me-up.

Ingredients:

– 2 medium yellow squash, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced squash, cumin, and turmeric. Cook for 5-7 minutes or until the squash is tender.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat and simmer for 15-20 minutes or until the soup has reached desired consistency.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 30-40 minutes

Yellow Squash and Parmesan Soup

This comforting soup is a perfect blend of summer’s sweetness and the richness of Parmesan cheese. With its velvety texture and subtle flavor, it’s sure to become a new favorite.

Ingredients:

– 2 medium yellow squash, diced
– 2 tablespoons butter
– 1 small onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, for garnish (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add diced squash and cook for an additional 5 minutes, or until tender.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes.
4. Use an immersion blender (or transfer soup to a blender) to puree the mixture until smooth.
5. Stir in heavy cream and Parmesan cheese until well combined. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley if desired.

Cooking Time: 30-40 minutes

Yellow Squash and Bacon Soup

This creamy soup is a perfect blend of summer’s sweet yellow squash and savory bacon. With just a few simple ingredients, you can create a delicious and comforting meal for any time of year.

Ingredients:

– 2 medium yellow squash, diced
– 6 slices of cooked bacon, crumbled
– 1 onion, chopped
– 4 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the chopped onion and crumbled bacon in a little bit of oil until softened.
2. Add the diced yellow squash and cook for an additional 5 minutes, or until tender.
3. Pour in the chicken broth and bring the mixture to a boil.
4. Reduce heat and simmer for 15-20 minutes, or until the soup has thickened slightly.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 30-40 minutes

Yellow Squash and Rosemary Soup

This recipe combines the sweetness of yellow squash with the earthy flavor of rosemary to create a unique and refreshing soup perfect for any occasion.

Ingredients:

– 2 medium-sized yellow squashes, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste

Instructions:

1. In a large pot, melt butter over medium heat. Add onion and cook until translucent.
2. Add garlic and cook for an additional minute.
3. Add chopped squash and rosemary; cook until squash is tender, about 5-7 minutes.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10-15 minutes or until soup has reduced slightly.
5. Use an immersion blender or transfer soup to a blender and puree until smooth.
6. If desired, stir in heavy cream or half-and-half for added richness.
7. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Yellow Squash and Mushroom Soup

This creamy soup is a perfect blend of sweet yellow squash and earthy mushrooms, with a hint of onion and garlic for added depth. Serve warm or chilled, garnished with chopped fresh herbs like parsley or chives.

Ingredients:
– 2 medium yellow squashes, peeled and cubed
– 1 tablespoon butter
– 1 small onion, finely chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cloves garlic, minced
– 1/2 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste

Instructions:
1. In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent (3-4 minutes).
2. Add sliced mushrooms and minced garlic; cook until mushrooms release their moisture and start browning (5-6 minutes).
3. Add cubed yellow squash, broth, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until squash is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
5. Stir in heavy cream or half-and-half; adjust seasoning as needed.

Cooking Time: 30-40 minutes

Yellow Squash and Sausage Soup

This hearty soup combines the sweetness of yellow squash with the savory flavor of sausage, perfect for a cozy evening meal. With just a few simple ingredients and quick cooking time, this recipe is a great way to warm up on a chilly day.

Ingredients:

– 2 medium yellow squash, diced
– 1 pound sweet Italian sausage, sliced
– 4 cups chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1/2 cup heavy cream (optional)

Instructions:

1. In a large pot or Dutch oven, cook the sausage over medium-high heat until browned, about 5 minutes.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the yellow squash, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the squash is tender.
4. Taste and adjust seasoning as needed. If desired, stir in heavy cream to add richness.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 30-40 minutes

Summary

Get ready to cozy up with these 20 creamy yellow squash soup recipes perfect for fall! From classic and comforting to spicy and adventurous, there’s something for everyone. Try Classic Creamy Yellow Squash Soup, Spicy Yellow Squash and Corn Soup, or Roasted Yellow Squash and Garlic Soup for a taste of the season. You’ll also find unique combinations like Yellow Squash and Coconut Curry Soup, Yellow Squash and Carrot Ginger Soup, and more. Whether you’re looking for a quick weeknight dinner or a special occasion soup, this collection has got you covered.