Summer Squash Soup
Summer Squash Soup is a light, brothy soup filled with yellow squash, zucchini, spinach, and cannellini beans. It’s a simple way to use summer vegetables when they’re at their peak. Serve with warm, crusty bread.
Cooking with Summer Squash
Yellow squash and zucchini are two of the most productive plants in the summer garden, and they shine in this easy soup. Their mild flavor soaks up the herbed broth, and the beans add enough body to make it feel substantial. A handful of chopped spinach stirred in at the end brings color and a little extra green to the pot.
When I make this soup, I like to chop everything ahead of time and keep it ready on the counter. Once the leek and herbs are sautéed, it all comes together quickly — just a short simmer until the squash is tender and the flavors settle into the broth.
Garden Tips for Growing Summer Squash 🌱
Start after frost: Plant summer squash in the garden once the danger of frost has passed and the soil has warmed.
Choose a sunny spot: Squash needs full sun and plenty of room to spread. Raised beds or open garden spaces work well.
Harvest while small: Pick squash when they’re still small and firm — about 6–8 inches long — for the best flavor and texture.
Check plants often: Squash can grow quickly, sometimes doubling in size in a day or two during peak season. Frequent picking keeps the plants producing longer.
Water deeply: Consistent moisture helps the plants stay healthy and productive. Water at the base to keep the leaves dry and reduce the risk of mildew.
Ingredients for Summer Squash Soup
- Olive Oil -Used to sauté the leek and herbs before adding the rest of the ingredients.
- Leek – White part only – save the leaves for making Roasted Leek Greens Salad.
- Dried Herbs – Basil, oregano, and thyme. Fresh herbs can be used, but are not recommended here simply because you would need to use 3x the amount for each, and that’s a lot of herbs in the soup.
- Ground Black Pepper
- Fresh Garlic – Added after the leek to avoid burning, and gives the soup a warm, savory note.
- Yellow Squash & Zucchini – Halved and quartered, these cook quickly but hold their shape in the broth.
- Spinach – Stirred in at the end for color and added greens. Kale also works well for this soup.
- Cannellini Beans – Creamy white beans add body and protein to the soup.
- Vegetable Broth & Water – The base of the soup.
- Lemon Juice – Stirred in after cooking to brighten the flavors.
How to Make Summer Squash Soup
Step 1: Sauté the leek and herbs. Heat a large soup pot over medium heat and add the olive oil. Once hot, stir in the leek, basil, oregano, and thyme. Cook, stirring often, for about 3 minutes, until the leek softens. Add the garlic and cook another 30 seconds.
Step 2: Simmer the vegetables. Add the yellow squash, zucchini, cannellini beans, spinach, broth, and water. Bring just to a boil, then reduce the heat and simmer for 10 minutes, until the squash is tender.
Step 3: Finish and serve. Remove from heat and stir in the lemon juice. Adjust seasoning to taste, and serve hot.
Can I make this ahead of time?
- Yes — the soup can be made a day or two in advance and stored in the refrigerator. Reheat before serving.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat before serving. If freezing, let the soup cool completely first, then transfer to freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.
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Summer Squash Soup Recipe
Ingredients
- 1 teaspoon olive oil
- 1 cup leek white part only finely chopped
- 1 tablespoon dried basil
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1/4 teaspoon black pepper
- 1 tablespoon garlic minced
- 3 cups yellow squash halved lengthwise then quartered
- 3 cups zucchini halved lengthwise then quartered
- 2 cups spinach leaves chopped
- 2 15- ounce cans cannellini beans rinsed and drained
- 4 cups vegetable broth
- 2 cups water
- 2 tablespoons lemon juice
Instructions
- Heat a large soup pot over medium heat and add the olive oil. Once hot, stir in the leek, basil, oregano, and thyme. Cook, stirring often, for about 3 minutes, until the leek softens. Add the garlic and cook another 30 seconds.
- Add the yellow squash, zucchini, cannellini beans, spinach, broth, and water. Bring just to a boil, then reduce the heat and simmer for 10 minutes, until the squash is tender.
- Remove from heat and stir in the lemon juice. Adjust seasoning to taste, and serve hot.
