This summer squash soup is thick, hearty, and flavored with savory herbs like rosemary and thyme. It’s a great way to use up summer squash from the garden or farmers market!
When it comes to enjoying soup in the summer, you’ve got two options, as I see things. Option one is to enjoy a cold soup, like my cucumber gazpacho. Option two is hot soup, but made with seasonal summer produce. This summer squash soup is a perfect example of option two, and frankly, it’s a great excuse to enjoy some comfort food, even when it’s blazing hot outside!
My chunky zucchini soup and vegan corn chowder are other examples of summery seasonal produce soup, but unlike those soups, this one is blended up until it’s silky smooth and creamy. It’s also seasoned with savory flavors like white wine, fresh rosemary, and thyme.
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Ingredients You’ll Need
- Olive oil. You could use another high heat oil if you’d like, such as corn oil, canola oil, or coconut oil.
- Onion.
- Carrots.
- Celery.
- Garlic.
- White wine. This ingredient is one of the key flavors to the recipe, so I don’t recommend skipping it! Keep in mind that not all white wine is vegan, so make sure to check your brand with Barnivore before you buy it.
- Vegetable broth.
- Yellow summer squash. You might also know this as just summer squash or yellow squash. Yellow summer squash is generally available in straight neck or crook neck varieties, and either will work in this recipe. You could also probably get away with substituting similar varieties of yellow squash such as pattypan or zephyr squash.
- Cannellini beans. We’re using these to add some thickness and bulk to the soup.
- Fresh rosemary. You’ll be using one sprig, and throwing it in the soup whole.
- Fresh thyme. You can swap this out with dried thyme, as long as you cut down on the amount by two thirds.
- Salt and pepper.
- Toppings. This soup is delicious plain, but you can also jazz it up with some vegan sour cream, cashew cream, or coconut milk. Other topping ideas include fresh herbs, croutons, or pepitas.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Heat some oil in a pot, then add diced onion, carrots, and celery. Cook the vegetables for a few minutes, until they start to soften up. Add the garlic and cook it with the vegetables for about a minute.
Pour in the white wine and give it a stir. Bring it to a boil, lower the heat and let it simmer for a few minutes, until it reduces by about half.
Stir in the broth, chopped summer squash, cannellini beans, a sprig of rosemary, and fresh thyme. Raise the heat and bring the soup to a boil.
Lower the heat and let the soup simmer until the vegetables are tender. Take the pot off of heat and remove the rosemary sprig.
Blend the soup. You can either use a hand blender, or work in batches and transfer it to a blender, then return it to the pot.
Season the soup with some salt and pepper to taste. You can also thin it with some water or additional broth, if you’d like.
Your summer squash soup is ready to enjoy! Ladle it into bowls, and add some toppings if you’d like.
Leftovers & Storage
Leftover summer squash soup will keep in an airtight container in the refrigerator for about three days, or in the freezer for about three months. It can be reheated in a saucepan on the stove or in a microwave safe bowl in the microwave.
More Creamy Vegetable Soup Recipes
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Savory Summer Squash Soup
This summer squash soup is thick, hearty, and flavored with savory herbs like rosemary and thyme. It’s a great way to use up summer squash from the garden or farmers market!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- ½ cup dry white wine
- 4 cups vegetable broth
- 1 ¾ pounds yellow summer squash, quartered and sliced (about 7 cups or 4 medium squash)
- 1 cup canned cannellini beans
- 1 (6 inch) sprig fresh rosemary
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- Salt and pepper, to taste
For Serving
- Vegan sour cream, cashew cream, or coconut milk (optional)
Instructions
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Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion, carrots, and celery. Sweat the vegetables for about 10 minutes, until they start to soften, stirring occasionally.
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Add the garlic and cook it with the vegetables for about 1 minute, until it becomes very fragrant.
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Stir in the wine and bring it to a simmer. Allow the wine to simmer for about 4 minutes, until reduced by about half.
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Stir in the broth, squash, cannellini beans, rosemary, and thyme. Raise the heat and bring the soup to a boil. Lower the heat and allow the soup to boil for about 20 minutes, stirring occasionally, until the vegetables are very tender. Remove the pot from heat. Remove the rosemary sprig and discard it.
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Blend the soup either using an immersion blender or by carefully transferring it in batches to a blender, then returning it to the pot.
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Season the soup with salt and pepper to taste. You can also thin it with some water if you’d like, and adjust any other seasonings to suit your taste.
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Ladle the soup into bowls and optionally top each one with vegan sour cream, cashew cream, or a drizzle of coconut milk.
Nutrition
Serving: 1.5cups | Calories: 141kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 652mg | Potassium: 620mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4086IU | Vitamin C: 28mg | Calcium: 65mg | Iron: 2mg
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