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Curried Summer Squash Soup

Curried Summer Squash Soup

This simple healthy Curried Summer Squash Soup is comfort food in a bowl. Infused with coconut milk for a rich flavor.
Course Soup
Cuisine vegan, gluten free
Keyword curried yellow squash soup, vegan soup, yellow squash soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 281kcal


  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • yellow summer squash (4 cups chopped)
  • 1 clove garlic minced
  • 13.5 oz. coconut milk
  • ½ cup low sodium vegetable broth
  • 1 tablespoon + 2 teaspoons Thai curry powder or regular curry powder
  • salt and pepper


  • Heat olive oil in a pan. Once hot, add chopped onion. Cook until translucent.
  • Add chopped squash and garlic, and cook until tender.
  • In a food processor, mix onion, garlic, and squash. Add half to all of the coconut milk and blend until smooth and creamy.
  • Put back in the pan and add the rest of coconut milk (if any left), vegetable broth, Thai curry powder, salt and pepper. Bring to a boil, then lower heat to medium-low and simmer about 15 minutes.


Calories: 281kcal | Carbohydrates: 9g | Protein: 3g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 0mg | Sodium: 133mg | Potassium: 519mg | Fiber: 1g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 19.3mg | Calcium: 44mg | Iron: 3.9mg