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Detailed shot of a bowl of creamy soup made from zucchini and yellow squash, with herbs on top.

Creamy Zucchini and Squash Soup

A smooth and flavorful soup combining fresh zucchinis and yellow squashes, perfect for a light, comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4 servings
Calories 250 kcal

Ingredients
  

Vegetables

  • 2 medium zucchinis, diced
  • 2 medium yellow squashes, diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut milk)
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • optional Fresh basil for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat. Sauté onion until soft, then add garlic and cook for 1 minute.
  • Add diced zucchinis and squashes; cook for 5 minutes.
  • Pour in vegetable broth and simmer for 15-20 minutes until vegetables are tender.
  • Puree the soup until smooth using an immersion blender.
  • Stir in heavy cream, season with salt and pepper, and warm through before serving.

Notes

For a dairy-free version, substitute coconut milk for heavy cream.
Keyword squash, zucchini