Zucchini and Yellow Squash Soup
Savor the vibrant flavors of summer with this creamy Zucchini and Yellow Squash Soup, a delightful blend of garden-fresh vegetables and aromatic herbs. This wholesome recipe features sautéed zucchini, yellow squash, yellow onion, and garlic, simmered to perfection in a rich vegetable broth. For a velvety texture, the soup is blended until smooth, with an optional swirl of unsweetened coconut milk for added creaminess. A hint of fresh thyme elevates the dish, while a garnish of chopped parsley adds a burst of freshness. Ready in just 40 minutes, this healthy and comforting soup is perfect as a light lunch, an elegant starter, or a cozy dinner option. Packed with nutrients, gluten-free, and easily made vegan, it’s a versatile meal the whole family will adore!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 2 medium (sliced) zucchini
- 2 medium (sliced) yellow squash
- 4 cups vegetable broth
- 1 teaspoon fresh thyme leaves
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 0.5 cup (optional for creaminess) unsweetened coconut milk
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the sliced zucchini and yellow squash to the pot and sauté for 5 minutes, allowing the vegetables to soften slightly.
Pour in the vegetable broth and bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, or until the squash is completely tender.
Stir in the fresh thyme, salt, and black pepper, adjusting seasoning to taste.
For a creamy consistency, either use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Blend until smooth.
If using coconut milk, stir it into the blended soup for added creaminess and warmth.
Return the soup to the pot and heat through, being careful not to boil.
Serve hot, garnished with fresh chopped parsley.
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.5 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 970 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
