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Yellow Squash Soup

Delicate and lemony, this yellow squash soup recipe would set the stage for a memorable ladies' luncheon. It's the best of late summer in a bowl. —Heidi Wilcox, Lapeer, Michigan
  • Total Time
    Prep: 35 min. Cook: 15 min.
  • Makes
    8 servings (2 quarts)


  • 2 large sweet onions, chopped
  • 1 medium leek (white portion only), chopped
  • 2 tablespoons olive oil
  • 6 garlic cloves, minced
  • 6 medium yellow summer squash, seeded and cubed (about 6 cups)
  • 4 cups reduced-sodium chicken broth
  • 4 fresh thyme sprigs
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1/8 teaspoon hot pepper sauce
  • 1 tablespoon shredded Parmesan cheese
  • 2 teaspoons grated lemon zest


  • In a large saucepan, heat oil over medium heat. Add onions and leek; cook and stir until crisp-tender, 5 minutes. Add squash; cook and stir 5 minutes. Add garlic; cook and stir 1 minute longer. Stir in broth, thyme and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 15-20 minutes.
  • Discard thyme sprigs. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in lemon juice and hot pepper sauce; heat through. Sprinkle each serving with cheese and lemon zest.
Nutrition Facts
1 cup: 90 calories, 4g fat (1g saturated fat), 0 cholesterol, 377mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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Average Rating:
  • susan
    Sep 30, 2020

    It was simple to make, but I was surprised that it was sour. In my opinion, I think it does not need lemon juice or parmesan.

  • Mike
    Aug 9, 2020

    Quick and easy, was delicious!

  • Lindsay
    Mar 26, 2020

    Light summery soup, very good! I followed the recipe with the following exceptions - I only had 1 onion, 5 squash (did not bother to seed), and used about 1/2 tsp of dried thyme and only 3 cups broth. I topped each serving with parmesan, lemon zest, and a few drops of hot sauce - which made all the difference. It's surprisingly creamy sans butter, milk, or cream.

  • Mary
    Oct 10, 2019

    No comment left

  • Twyla
    Jun 25, 2018

    Does anyone know why it's high in carbohydrates so I can cut that ingredient out?

  • Mary Ellen
    Sep 4, 2017

    I didn't have thyme, nor shallots. I added zucchini and carrots. I also used chicken condense broth. Instead of 4 cups I used 5 cups of broth. Also added a small spring of celery leaves. IT WAS AMAZING!!! Will definitely make this again!!

  • TeaHerbMilkSoaps
    Jul 21, 2015

    Having had breakfast at 7am, and being so busy that it was 4pm by the time I could even think about lunch, I wanted something different to do with the yellow squash I picked from my garden. As I was hungry, I took a few shortcuts. I cubed and blended the squash BEFORE cooking. The liquid I used was green tea, which I use whenever water is required in a recipe.After blending, I poured the squash into a pot, and since I also have an herb garden, added thyme, oregano, rosemary, basil and sage. Two tablespoons of butter (out of olive oil), along with onions, garlic and black paper instead of hot pepper sauce. Added lemon juice as stated in the recipe. Very, very good version of this recipe. Even better with toasted, artisan bread from my local farmer's market.

  • tiffydawg
    Mar 16, 2015

    Eating this now & it is DELICIOUS!! SOOOOO good!! I created an account just to give this review because its that amazing!! Definitely something I will continue to make as a family meal. Thank you!!

  • Bugzii123
    Feb 28, 2015

    Awesome! I did not take out the seeds as my blendec blender just chops them right up. Delicious and tastes like soup you would get at a five star restaurant. Highly recommend.

  • mainvic96
    Feb 1, 2015

    Great and easy recipe! I used frozen yellow squash with seeds and added a handful of carrots. I used my smart stick instead of food processor. Delicious!