This velvety smooth Creamy Summer Squash Soup comes together in about 30 minutes using just a handful of simple ingredients. Light coconut milk gives the soup a luxuriously creamy texture while a touch of curry powder adds warm, aromatic depth. Fresh lime and basil brighten the flavor for a balanced, seasonal bowl that works for vegan, dairy-free, gluten-free, and paleo diets.
If you have a garden full of summer squash or a great farmer’s market haul, this soup is an excellent way to use the bounty. Instead of the usual steaming or sautéing, try this coconut-curry squash soup for a fresh, comforting change. The recipe is flexible and forgiving — it adapts to any variety of summer squash and to the amount of richness you prefer.
Why you’ll love this recipe
- Velvety texture with the warm notes of curry, bright lime, and fresh basil.
- Simple ingredient list and quick prep — ready in roughly 30 minutes.
- Easy to make ahead and freezer friendly for quick meals later in the week.
- Suitable for a range of special diets: vegan, dairy-free, gluten-free, and paleo.
Recipe ingredients
This recipe is flexible—use whatever summer squash variety you have: yellow crookneck, patty pan, sunburst, zephyr, or zucchini (see FAQ about color). The soup’s color will vary based on the squash used.
- Summer squash — any variety, trimmed and cut into 1″ pieces (about 1.5 lbs).
- Aromatics — yellow onion and garlic to build flavor.
- Vegetable broth — low sodium vegetable stock is recommended to control salt.
- Curry powder — start with a modest amount; add more if you prefer a stronger spice profile.
- Coconut milk — canned full-fat or light coconut milk yields the best creamy texture.
- Lime juice — a splash brightens and balances the richness.
- Fresh basil — chopped, for garnish and fresh herbal notes.
- Salt and pepper — to taste.
See the recipe section below for exact quantities and a printable ingredient list.
How to make summer squash soup
This soup is straightforward and quick. If you need to speed things up, chop the vegetables ahead of time. No peeling is necessary—summer squash skin is tender and contributes to the soup’s color and texture.
Pro tip: Leaving the skins on saves time and preserves nutrients while giving the soup a smooth, slightly colored finish.
Summary of steps:
- Sauté the onion: Heat olive oil in a large pot and cook the chopped onion until softened, about 5 minutes.
- Add garlic and curry powder: Stir in minced garlic and curry powder and cook for about 30 seconds to bloom the spices and remove raw garlic bite.
- Add the squash: Toss in the chopped squash and cook for 2 minutes to coat with the aromatics.
- Pour in coconut milk and stock: Add the canned coconut milk and low-sodium vegetable stock, then bring the mixture to a boil.
- Simmer until tender: Reduce heat and simmer 10–15 minutes, or until the squash is easily pierced with a fork.
- Puree until smooth: Carefully puree the soup with an immersion blender or blend in batches until silky. Return to the pot, stir in lime juice, adjust salt and pepper, and add more coconut milk if you want a richer soup.
- Serve: Ladle into bowls and garnish with a drizzle of coconut milk and chopped fresh basil.
Recipe FAQs
Any common summer squash works well: yellow crookneck, patty pan, sunburst, zephyr, or zucchini. Zucchini will give a greener soup; if you prefer a yellow color, choose yellow varieties or peel green zucchini.
Use your favorite curry powder blend. Brands vary in heat and flavor, so start with a small amount and taste as you go.
Use less coconut milk for a thicker, bisque-like texture. For extra creaminess, add more canned coconut milk or finish with a small splash of neutral oil or an additional puree of cooked squash.
Serving suggestions
This vibrant summer squash soup pairs beautifully with simple sides and seasonal salads. It works as an appetizer, light lunch, or side to more substantial mains.
- Serve with crusty bread or focaccia for dipping.
- Pair with a fresh strawberry-spinach salad or a grilled vegetable salad for a summer meal.
- Offer as a starter alongside grilled pork tenderloin or roasted chicken for a full dinner.
Recipe notes
- Red curry paste can be used in place of curry powder if you prefer. Adjust quantity to taste.
- Adjust coconut milk to control richness—less for a lighter soup, more for extra creaminess.
- Store leftovers in the refrigerator for up to 5 days or freeze portions for up to 3 months.
More summer soup recipes you’ll love
- Carrot ginger soup
- Instant pot vegetable soup
- Creamy roasted tomato soup
- Lemon chicken vegetable soup
- Slow cooker green enchilada soup
Did you try this recipe? If so, please leave a review below and share your experience on social media.
Creamy Summer Squash Soup
Enjoy the warm flavor of curry, the creaminess of coconut milk, and the freshness of basil in this easy summer squash soup. Ready in about 30 minutes.
Servings: 6 | Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 1 teaspoon curry powder
- 1 1/2 lbs summer squash, ends trimmed and cut into 1″ pieces
- 4 cups low-sodium vegetable stock
- 1 cup full-fat coconut milk
- 1/2 lime, juiced
- Salt and pepper, to taste
- Chopped fresh basil for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté about 5 minutes until translucent.
- Add the garlic and curry powder and cook for 30 seconds, stirring to release the spices’ aroma.
- Stir in the chopped squash and cook 2 minutes to combine flavors.
- Add the vegetable stock and coconut milk and bring to a boil.
- Reduce heat to medium-low and simmer 10–15 minutes until the squash is tender.
- Puree the soup with an immersion blender or in batches in a blender or food processor until smooth. Return to the pot, stir in lime juice, and season with salt and pepper. Add more coconut milk if you prefer a richer texture.
- Serve topped with a drizzle of coconut milk and chopped fresh basil. Enjoy!
Notes
- Any variety of summer squash works; the soup color will vary.
- Substitute red curry paste for curry powder if preferred—adjust amount for heat.
- Refrigerate leftovers up to 5 days or freeze up to 3 months.
Nutrition (estimate per serving)
Calories: 152 kcal • Carbohydrates: 11 g • Protein: 3 g • Fat: 12 g • Saturated Fat: 9 g • Fiber: 3 g • Sugar: 5 g • Potassium: 429 mg • Vitamin C: 24 mg
All images included above are part of this recipe presentation.