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–+ servings
Bowl of Summer Squash Soup with fresh thyme leaves on top.
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5 from 1 vote

Savory Summer Squash Soup

This summer squash soup is thick, hearty, and flavored with savory herbs like rosemary and thyme. It's a great way to use up summer squash from the garden or farmers market!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Servings: 6
Calories: 141kcal
Author: Alissa Saenz

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 1 celery stalk, diced
  • 3 garlic cloves, minced
  • ½ cup dry white wine
  • 4 cups vegetable broth
  • 1 ¾ pounds yellow summer squash, quartered and sliced (about 7 cups or 4 medium squash)
  • 1 cup canned cannellini beans
  • 1 (6 inch) sprig fresh rosemary
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • Salt and pepper, to taste

For Serving

  • Vegan sour cream, cashew cream, or coconut milk (optional)
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Instructions

  • Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion, carrots, and celery. Sweat the vegetables for about 10 minutes, until they start to soften, stirring occasionally.
  • Add the garlic and cook it with the vegetables for about 1 minute, until it becomes very fragrant.
  • Stir in the wine and bring it to a simmer. Allow the wine to simmer for about 4 minutes, until reduced by about half.
  • Stir in the broth, squash, cannellini beans, rosemary, and thyme. Raise the heat and bring the soup to a boil. Lower the heat and allow the soup to boil for about 20 minutes, stirring occasionally, until the vegetables are very tender. Remove the pot from heat. Remove the rosemary sprig and discard it.
  • Blend the soup either using an immersion blender or by carefully transferring it in batches to a blender, then returning it to the pot.
  • Season the soup with salt and pepper to taste. You can also thin it with some water if you'd like, and adjust any other seasonings to suit your taste.
  • Ladle the soup into bowls and optionally top each one with vegan sour cream, cashew cream, or a drizzle of coconut milk.

Nutrition

Serving: 1.5cups | Calories: 141kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 652mg | Potassium: 620mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4086IU | Vitamin C: 28mg | Calcium: 65mg | Iron: 2mg