This recipe for Vegan Yellow Squash Soup is so light and simple, but it’s also hearty and refreshingly delicious! A puree of summer squash, onions, rich vegetable broth and a hint of lemon are the stars of this show. Kick it up a notch and add a bit of vegan parmesan if you’d like. Nutritional yeast works as well. Garnish with fresh parsley or tarragon and you have a lovely first course or main dish.
Isn’t it pretty? I can’t even describe that yellow color. You’ll want a rich vegetable broth for flavor, but it also imparts a bit of color. I like Imagine Vegetable Broth. Not affiliated in any way, but it is by far my favorite.
You can make this soup as thick or thin as you’d like. The yellow squash is sauteed with onions in a bit of vegan margarine until they are softened and a bit golden. They, along with the vegetable broth are pureed in a food processor or blender. Feel free to add in nutritional yeast or vegan parmesan and season well with salt and pepper. I prefer white pepper so as not to add black specks in the soup, but if you don’t mind the aesthetic, feel free to use black.
Garnish with a sprig of Italian flat-leaf parsley or tarragon and serve warm.
Did you make this recipe for Vegan Yellow Squash Soup? Let me know in the comments section below.
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Vegan Yellow Squash Soup
Ingredients
- 2 lbs Yellow Squash thinly sliced
- 1 c Vegetable Broth
- 3/4 c Onion chopped
- 1 tbsp Vegan Margarine (or oil)
- 1 tbsp Lemon Juice
- 1/8 c Vegan Parmesan or Nutritional Yeast
- 2 tbsp Fresh Parsley
Instructions
- In a large saute pan, add the vegan margarine (you could also use oil) and add the onion and sliced yellow squash. Saute until tender and golden.
- Add the vegetables to a blender along with the broth and lemon juice + vegan parmesan or nutritional yeast (if using). Puree until completely smooth. Season with salt and pepper to taste.
- Serve warm with a garnish of fresh parsley.
Anna says
I added some garlic to the sauteed mix and this soup is amazing! I didnt expect it to have so much flavor, but I am genuinely impressed. Thank you!
aimee says
I’m so glad you enjoyed it! 🙂
Jean says
So easy!
So good!!
Veg Life Staff says
I’m so glad you enjoyed the recipe! 🙂
Lori says
This recipe is so easy to make with a few ingredients but so creamy and delicious. I added garlic and omitted the nutritional yeast and parmesan. Will definitely make this again.
Veg Life Staff says
I’m so glad you enjoyed it! 🙂
Teresa says
I added potatoes and carrots
Tracy Heath says
I added some kale … wow I cannot believe how good this soup is. To be honest I was surprised. To be honest I was in a hurry and didn’t read the ingredients correctly so I go ahead and cut up 2 lbs of onions and they had to be the strongest “Make ya cry like a baby onions in the world” then I realize I didn’t even need that many onions… go figure.. Really is a delicious soup !!!
Heather says
Do you know if this freezes well? Or does it become runny after thawed? I have a lot of summer squash coming out of the garden and need to find different uses. Thanks.
Raymond Pool says
I tried this today.
I used olive oil instead of margarine.
Used better than Bouillon for the broth.
Sauteed in garlic, mushroom and the Squash.
I don’t have vegan parmesan. But I do have nutritional yeast. Makes an amazing difference.
This soup is so creamy and delicious and easy on the waist 🙂
Hannah says
I have been vegan for 5 years and found this recipe a few months ago. It has become my go-to comfort food and one of my favorite recipes! I’ve been making it with only the vegan butter, yellow squash, onions, broth, and salt and pepper. This will be a staple in my kitchen from now on! Thanks for a delicious recipe!