How to make Late Summer Squash Soup

As the sun begins to dip a little earlier each evening and the air takes on a subtle crispness, the kitchen becomes a haven for celebrating the transition from summer to fall. Late Summer Squash Soup captures this fleeting moment, its flavors a gentle reminder of the sun-soaked days that are giving way to autumn’s embrace. On an afternoon when the light has that golden hue, unique to this time of year, the desire to create a dish that is both comforting and reflective of the season’s bounty is palpable.

The squash, with its vibrant color and sweet, nutty flavor, is the star of this culinary show. It’s a tribute to the garden’s last hurrah, to the diligent work of bees and the nurturing power of the sun. The decision to make this soup comes from a place of gratitude for these late-harvest vegetables and a wish to preserve their essence just a bit longer.

There’s a quiet joy in the simple act of peeling and cubing the squash, a rhythm to the simmering pot that feels like a soothing balm to the soul. This Late Summer Squash Soup isn’t just a meal; it’s a meditation on change, a bowlful of the season’s warmth, and a prelude to the hearty, robust soups that will follow in the colder months ahead.

So let’s cherish the produce of these waning days of summer, and together, let’s create a soup that is as nourishing to the spirit as it is to the body—a perfect accompaniment to the gentle shift of seasons.

Late Summer Squash Soup Recipe

Summer Squash Soup with Coconut | Naturally Ella

Late Summer Squash Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 4 people
Calories 651 kcal


  • 1  large soup pot


  • 2 T coconut oil
  • 4 cups yellow summer squash chopped
  • 1 cup sweet onion chopped
  • 1 cup carrots chopped
  • 2 cloves garlic minced
  • 2 cups cauliflower chopped
  • ½ teaspoon smoked paprika + more for garnish
  • ½ teaspoon coriander
  • ½ teaspoon turmeric
  • 1/2 teaspoon cumin
  • ¼ teaspoon mustard powder
  • ¼ teaspoon cinnamon
  • a pinch or two of cayenne
  • 2/3 cup white wine
  • 4-5 cups vegetable broth
  • 2/3 cup full fat coconut milk
  • freshly squeezed lemon juice at end


  • In a large soup pot, heat coconut oil over medium low heat. Add in onions and sauté for 3-5 minutes, add in garlic and sauté another minute.
  • Next, add in squash, carrots , and cauliflower and sauté another 5 minutes until they begin to soften.
  • Next, add in all of your spices and mix thoroughly. After another 2-3 minutes, add in your white wine to deglaze the pot.
  • Now add in the broth – start with 4 cups (a 1 quart box if using premade). Bring to a boil then turn to a low heat and simmer for about 25 minutes until cauliflower is soft.
  • Once the vegetables are soft, transfer soup a little bit at a time to a high-speed blender until smooth or conversely, use an immersion blender (although I find they don’t get soups quite as creamy as I like).
  • Once you return all the soup to the pot, you can add in the coconut milk and stir to combine. If the soup is too thick for you, add in another cup of broth here and stir to combine.
  • Divide between 4 bowls, add a small squeeze of lemon to each then top with a drizzle of coconut milk and a tiny bit of smoked paprika for garnish.


Keyword yellow summer squash

Cooking Tips

Summer Squash Vegetable Soup - Aberdeen's Kitchen

  • Roast the squash first to deepen its flavors and add a caramelized dimension to your soup.
  • Fresh herbs like basil or thyme complement the squash’s sweetness and add layers of flavor.
  • Use a good-quality vegetable stock as a base; it’s the foundation that will cradle all other ingredients.
  • Blend the soup until silky smooth for a luxurious mouthfeel, but reserve some diced squash for texture.
  • Finish with a swirl of cream or a sprinkle of toasted seeds for richness and crunch.

Serving suggestion

Yellow Squash Soup

Serving Late Summer Squash Soup is like offering a bowl of the season’s gentle sunset, its colors and flavors a soft echo of summer’s end. I find a deep satisfaction in ladling the smooth, creamy soup into bowls, the surface a canvas for garnishes that whisper of the harvest—perhaps a drizzle of olive oil, a scattering of toasted pumpkin seeds, or a few leaves of fresh basil.

The act of serving this soup feels intimate, a nurturing gesture that says, “Here, take comfort in this.” It’s a dish best shared at a table where the fading light filters through the windows, casting a warm glow on the faces of loved ones. The soup becomes not just a meal but a moment captured, a communal embrace that honors the transition of seasons with every spoonful savored.

Top 5 FAQs about Late Summer Squash Soup

Yellow Squash Soup | Easy Flavorful Luxurious | Confetti & Bliss

  • What type of squash is best for a late summer soup? Late summer offers a variety of squashes that can be used for soup. Zucchini, yellow summer squash, and pattypan are all excellent choices due to their tender flesh and mild flavor, which absorb the flavors of the other ingredients well.
  • Can I use frozen squash for this soup? While fresh squash is ideal for capturing the essence of late summer, frozen squash can be a convenient alternative. If using frozen squash, there may be a slight difference in texture and a bit more water content, so adjustments in cooking time and seasoning may be necessary.
  • How can I thicken my squash soup without using cream? For those looking to avoid dairy or simply prefer a lighter soup, options like pureeing some of the cooked vegetables, adding a potato while cooking, or using a small amount of cornstarch or arrowroot powder can help achieve a thicker consistency.
  • What herbs and spices pair well with late summer squash soup? Herbs such as basil, thyme, and parsley complement the natural sweetness of the squash. For spices, consider using paprika, cumin, or nutmeg to add depth and warmth to the soup’s flavor profile.
  • How should I store leftover squash soup, and how long will it last? Leftover squash soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. When reheating, do so gently on the stove or in the microwave, stirring occasionally to ensure even warming.

In conclusion, Late Summer Squash Soup is a harmonious blend of the season’s waning warmth and the approaching coolness of fall. It’s a dish that captures the essence of transition, with each spoonful offering a comforting reminder of summer’s bounty while gently preparing us for the heartier fare of autumn. The soup’s vibrant color and smooth texture are a tribute to the late harvest, a canvas for the nuanced flavors of squash that have soaked up the long summer days.

The act of preparing this soup is as much about savoring the process as it is about the end result—a culinary meditation on change and gratitude. It’s a recipe that encourages us to slow down, to appreciate the simple beauty of seasonal produce, and to infuse our cooking with intention.

As we ladle this soup into bowls, perhaps garnished with a sprinkling of fresh herbs or seeds, we’re not just serving a meal; we’re offering a bowlful of comfort, a taste of the fleeting moment between seasons, and a shared experience that lingers in memory long after the last spoonful has been enjoyed.

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