Looking for sunshine in a bowl? This bright, gently spiced yellow squash soup is exactly that. A dash of curry powder brings warmth and vivid color, while fresh ginger, onion, and garlic build brightness and savory depth.
We use vegetable broth and finish the soup with unsweetened coconut yogurt to keep it vegan, but you can easily swap in chicken broth and plain whole-milk yogurt if you prefer. The result is a silky, lightly curried summer squash soup that’s just as good warm as it is chilled.
Tips for making yellow squash soup
What kind of summer squash should I use for squash soup?
Crookneck or straightneck yellow squash are our favorites here for their naturally sweet, creamy texture, but any summer squash works well. Yellow zucchini and pattypan squash are both great substitutes.
What’s the difference between yellow squash and zucchini?
Yellow squash usually refers to crookneck or straightneck varieties with a tapered neck and bulbous base. They tend to be sweeter and more delicate than yellow zucchini, which is firmer with a slight bitterness. Either works well in this soup.
What kind of curry powder should I use? Can I make it without?
Any turmeric-hued curry powder will work. Use Madras for a spicier take with the warm flavors of ginger and cinnamon, or opt for vadouvan for a more savory backbone with the tingly prick of mustard seeds. You can also make your own curry powder, like this Trinidadian version from Epicurious.
If you’d rather skip the curry, you can swap in a few choice spices, like ground cumin or smoked paprika, or leave the spice mix out completely for a milder squash soup.
How do I make squash soup smooth and creamy?
Blending the soup thoroughly while it’s hot is key. For extra creaminess, add a splash of coconut milk or yogurt, or cook a small sliced potato with the squash.
Can summer squash soup be served cold or chilled?
Yes. This soup is delicious chilled. Just note that it will thicken in the fridge, so you may want to loosen it with a splash of broth or water before serving.
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