Bright and Creamy Yellow Squash Soup

This soup tastes like sunshine in a bowl—gentle, golden, and just a little zesty. Yellow squash of any kind blends into a silky base, lifted by lemon and thyme. It’s simple, elegant, and perfect for warm days or cozy evenings.

Ingredients

• 2 tbsp olive oil
• 2 sweet onions, chopped
• 1 leek, sliced
• 6 garlic cloves, minced
• 6 medium yellow summer squash (or one large), chopped
• 4 cups reduced-sodium chicken or vegetable broth
• 1 can Coconut milk (omit as you want)
• 4 sprigs fresh thyme
• ¼ tsp salt
• 2 tbsp lemon juice
• Dash of hot pepper sauce (optional)
• Parmesan cheese and lemon zest for garnish
• Optional: add a teaspoon of curry powder for extra zzzing!

Instructions

1. In a large saucepan, heat oil over medium. Sauté onions and leek until tender (about 5 minutes).
2. Add squash and cook for another 5 minutes. Stir in garlic and cook 1 minute more.
3. Add broth, thyme, and salt. Bring to a boil, then reduce heat and simmer 15–20 minutes until squash is soft.
4. Remove thyme sprigs. Blend soup until smooth (immersion blender or batches in a regular blender).
5. Stir in lemon juice and hot sauce. Reheat gently.
6. Serve topped with Parmesan and lemon zest.