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An abundant harvest of yellow crookneck squash sent us hunting for a recipe.

Recipe: Yellow Squash Soup

When summer squash is in season, we’re always hunting for recipes to use the abundant harvest. This recipe for yellow squash soup does the trick.

Not only is this soup tasty, but it is colorful as well. The recipe makes 6-8 servings, so there will be leftovers in a small household.

Yellow Crookneck Squash
An abundant harvest of yellow crookneck squash sent us hunting for a recipe.

Confetti Squash Soup

This recipe comes from Vegetarian Times Magazine. Don’t ask me why they call it Confetti Vegetable soup. There’s no confetti and other than onions, garlic, and ginger, it’s straight squash. So let’s break this down.


  • 2 tsp. vegetable oil
  • 1/2 cup chopped onion
  • 2 1/2 lbs. yellow summer squash (about 6), thinly sliced
  • 4 medium cloves garlic, peeled
  • 1 tsp. minced fresh ginger
  • 3 cups low-sodium vegetable broth
  • 3/4 tsp. salt
  • 1/4 cup finely chopped red onion
  • 2 Tbs. chopped fresh flat-leaf parsley

NOTE: We used water and nutritional yeast instead of vegetable broth, and green onions instead of red. If you choose to use water, increase the salt.

Summer squash soup
Yellow crookneck skins turn this soup bright yellow.
  1. Cook the onion in hot oil for about 5 minutes until softened. Then mix in the squash, ginger, and garlic. Cook with the lid on for 10-20 minutes until tender, stirring occasionally.
  2. Pour in the broth (and added salt if using). Stir and bring to a simmer.
  3. Turn off the stove and let the mixture cool before blending in batches or use an immersion blender to puree until smooth.
  4. The recipe says to sieve the soup, but we didn’t bother. It’s got texture, but it’s delicious as is. Serve in bowls with chopped onion and parsley.
Summer squash soup
Summer squash soup made in about 30 minutes with yellow crookneck squash.

I’ll bet this tastes equally as good with zucchini, patty pan, or even pumpkins. Give it a try and experiment with your abundant harvest.

This Post Has 5 Comments

  1. Jeanne

    Looking to make a large batch of yellow squash soup t use up a lot of garden squash and freeze. Can this be done in large batch and froze?

    1. Christy

      I haven’t tried it, but I often freeze pureed soups and they freeze really well. Go for it!

  2. Diane guarrasi

    Do you have a recipe with nutmeg?

    1. Christy

      Alas, I don’t. It’s not a flavor I enjoy, so I tend to avoid it. You can most likely find something with nutmeg on Check that out.

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