Description
A creamy and comforting Zucchini and Yellow Squash Soup made with fresh vegetables, savory herbs, and a touch of cream. This easy-to-make soup is perfect for a light lunch or dinner and can be made vegan by substituting coconut milk for heavy cream.
Ingredients
Scale
Vegetables
- 2 medium zucchini, diced
- 2 medium yellow squash, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids & Seasonings
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a vegan option)
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
- 1 teaspoon thyme (dried or fresh)
- 1 tablespoon olive oil (for sautéing)
Instructions
- Soup Preparation: Prepare all vegetables by dicing the zucchini and yellow squash, chopping the onion, and mincing the garlic. This prep ensures even cooking and blending.
- Sauté Aromatics: In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-5 minutes.
- Cook Vegetables: Add the diced zucchini and yellow squash to the saucepan. Cook, stirring occasionally, for about 5 minutes to soften the vegetables and deepen their flavors.
- Simmer: Pour in 4 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer gently for 20 minutes, or until all vegetables are tender.
- Blend Soup: Remove the saucepan from heat and allow the soup to cool slightly. Blend the soup in batches using a blender or immersion blender until completely smooth and creamy.
- Finish and Serve: Return the blended soup to the saucepan. Stir in 1 cup of heavy cream or coconut milk, and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon thyme. Warm the soup through over low heat, then serve hot.
Notes
- For a vegan version, substitute the heavy cream with coconut milk or another plant-based cream.
- You can use fresh thyme for a more aromatic flavor or dried thyme for convenience.
- If you prefer a chunkier texture, blend only half the soup and stir the rest in without blending.
- Serve with crusty bread or a sprinkle of fresh herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: zucchini soup, yellow squash soup, creamy vegetable soup, vegetarian soup, easy soup recipe
