Name: Creamy summer squash soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 medium summer squash, cut into half-moons; 1 medium onion, diced; 1 medium potato, peeled and diced; 2 cloves garlic; 4 fresh thyme sprigs, leaves removed from stems; 1 tablespoon coconut oil or olive oil; 4 cups vegetable stock; ½ cup canned coconut milk; 2 tablespoons lemon juice; kosher salt and pepper, to taste

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Introduction to Creamy Summer Squash Soup

As summer rolls in, I often find myself craving light and refreshing dishes. That’s when I turn to my favorite creamy summer squash soup. It’s like a hug in a bowl, full of delightful flavors that scream sunny days.

This soup not only brings a tasty twist but also soothes after those long, busy afternoons. Whether you’re juggling the kids’ activities or managing work deadlines, this effortless recipe is here to rescue your mealtime. Trust me, once you try it, you’ll want to keep this dish in your summer rotation!

Why You’ll Love This Creamy Summer Squash Soup

This creamy summer squash soup offers simplicity without sacrificing flavor. It’s quick to prepare, needing barely 35 minutes from start to finish. Perfect for a busy evening, it warms the soul while staying light for those hot days.

Every slurp delivers a burst of taste, thanks to the fragrant thyme and rich coconut milk. Plus, it’s vegan, making it not just a meal, but a worry-free choice for everyone at the table!

Ingredients for Creamy Summer Squash Soup

When it comes to making creamy summer squash soup, the right ingredients are essential for achieving that delightful flavor. Here’s what you’ll need:

Summer squash: These medium-sized beauties are the star of the show. Their delicate sweetness lends a lovely taste and creamy texture to the soup.
Onion: Adding a diced medium onion brings depth and sweetness to the dish, balancing the flavors beautifully.
Potato: A peeled and diced potato contributes to the creamy base, giving the soup that comforting feel without using dairy. Want a thicker texture? Add a bit more potato!
Garlic: Adding two cloves of minced garlic gives the soup an aromatic kick. It’s one of those ingredients that makes everything better!
Fresh thyme: The leaves of four sprigs add a wonderful herby essence. If fresh isn’t available, feel free to use dried thyme instead.
Coconut oil or olive oil: Choose one to sauté your veggies. Coconut oil provides a subtle sweetness, while olive oil gives a fruitier note. I’ve used both, and each works wonders.
Vegetable stock: This rich liquid is your soup’s lifeblood. It provides the necessary moisture and flavor. Homemade or store-bought, ensure it’s good quality!
Canned coconut milk: A splash of this makes the soup creamy and deliciously rich. It’s vegan, dairy-free, and perfect for achieving that luscious consistency.
Lemon juice: A touch of acidity via lemon juice brightens up the flavors and adds a refreshing zing!
Kosher salt and pepper: Essential seasonings that allow you to adjust the flavors to your liking. Don’t be shy; season to taste!

You can find the exact measurements for these ingredients down below, along with a printable version of the recipe!

How to Make Creamy Summer Squash Soup

Now that you have all the lovely ingredients, let’s dive into making this creamy summer squash soup. I promise each step is simple and satisfying, guiding you toward that luscious bowl of goodness.

Step 1: Sauté Aromatics and Vegetables

First, grab a stockpot and melt your choice of coconut or olive oil over medium heat. I love the nutty aroma of coconut oil in this recipe.

Once the oil is hot, toss in your diced onion, garlic cloves, and half-moons of summer squash. Sauté these beauties for about five minutes, stirring often, until the onions turn soft and translucent. The vibrant colors of your veggies will dance in the pot, and the delightful scent will fill your kitchen!

Step 2: Add Broth and Boil

Next up, it’s time to add the vegetable stock. Pour it in like you’re filling the pot with liquid sunshine!

Bring it to a rolling boil; this will help all your flavors meld together. Once boiling, reduce the heat to a gentle simmer. This simmering step is crucial because it allows the veggies to infuse the broth with their delicious essence.

Step 3: Simmer for Tenderness

Allow the soup to simmer for about 15 to 20 minutes. You’ll know your veggies are ready when they’re soft enough to easily pierce with a fork. Remember, tender veggies mean a silky soup!

Take a moment to breathe in the heartwarming aroma wafting through your home. Anyone passing by will surely be intrigued!

Step 4: Blend the Soup

Once your soup is ready, let it cool slightly. Then, pour it into a blender. If you own an immersion blender, that’s a fantastic option too!

Blend until it’s completely smooth and creamy, like a calming summer breeze. Be cautious; hot liquids can splatter. If using a blender, leave the lid slightly ajar, covering it with a kitchen towel for safety.

Step 5: Stir in Coconut Milk and Flavorings

Now, pour your velvety soup back into the pot over low heat. This is when the magic happens! Stir in the canned coconut milk for that dreamy texture. You can practically hear the soup saying “thank you” with each stir!

Finish with a splash of fresh lemon juice, adjusting your salt and pepper to taste. For an extra touch, you can garnish with fresh thyme leaves and a drizzle of coconut milk. Your creamy summer squash soup is ready to impress!

Tips for Success

Make sure your vegetables are chopped evenly for uniform cooking.
Fresh herbs season your soup beautifully, but dried thyme works just as well in a pinch.
Feel free to adjust the thickness by adding more or less vegetable stock.
Add a dash of nutmeg for a surprising flavor twist!
This soup can be refrigerated for up to a week, making it perfect for meal prep!

Equipment Needed

Stockpot: A medium or large one works best. If you don’t have a stockpot, any large saucepan will do.
Blender: A standard blender is great, but an immersion blender is even easier for this recipe.
Cutting board and knife: Essential for chopping veggies. A sturdy board makes prep a breeze!
Measuring cups and spoons: Handy for portioning out your ingredients accurately.

Variations of Creamy Summer Squash Soup

Add zucchini for extra color and flavor; it pairs beautifully with summer squash.
Incorporate spinach or kale for a nutrient boost; just stir them in during the last few minutes of cooking.
For a spicy kick, toss in a pinch of red pepper flakes or some chopped jalapeños.
Switch out coconut milk for heavy cream or almond milk for a different creamy texture.
Add toasted pumpkin seeds on top for a delightful crunch and added nutrition.
Change up the herbs by adding basil or oregano for a taste twist!
Make it a heartier meal by adding cooked quinoa or chickpeas.

Serving Suggestions for Creamy Summer Squash Soup

Pair with a crunchy green salad for a refreshing contrast.
Serve alongside grilled cheese or toasted sourdough bread for a comforting touch.
Choose a light white wine or a sparkling water with lemon for a delightful drink.
Garnish with fresh thyme leaves for a picture-perfect presentation.
Drizzle a little extra coconut milk for a creamy finish!

FAQs about Creamy Summer Squash Soup

Can I make creamy summer squash soup ahead of time?
Absolutely! This soup can be made ahead and stored in the refrigerator for up to a week. To reheat, just warm it gently on the stove, adding a splash of vegetable stock if it thickens too much.

Is creamy summer squash soup suitable for freezing?
Yes, you can freeze it! Pour the cooled soup into airtight containers or freezer bags. It will keep well for about three months. When you’re ready to enjoy it, just thaw and reheat!

What can I substitute for coconut milk?
If you’re looking for alternatives, almond milk or soy milk can work well. For a creamier texture, you could use heavy cream, but remember that it won’t be dairy-free.

Can I add protein to this soup?
Definitely! You can incorporate cooked chickpeas or shredded chicken for an additional protein boost, making it even more satisfying. It blends wonderfully with the flavors!

How do I enhance the flavor of the soup?
To amp up the flavor, consider adding a squeeze of lemon juice or a dash of hot sauce for a little kick. Fresh herbs like basil or parsley could also brighten it up!

Final Thoughts

As you dive into this creamy summer squash soup, you’re not just enjoying a meal; you’re creating memories. It’s the kind of dish that brings joy to the table during those balmy summer nights.

With its refreshing flavors and uncomplicated preparation, this soup is a true crowd-pleaser. Whether it’s a family gathering or a quiet dinner for one, it adapts effortlessly to any occasion. So, whip up a batch and let the delightful aroma fill your kitchen. Trust me, once you’ve savored this soup, it will become a cherished staple in your summer recipe book!