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Creamy Vegan Summer Squash Soup with Dill

User Rating 4 Star Rating (1 Review)


Creamy Vegan Summer Squash Soup with Dill

Summer Squash Soup

Jen Hoy
This light, creamy, vegan, summer squash soup is a perfect bright yellow finish to a summer day. It uses the bounty of midsummer vegetables and herbs, and is satisfying without being heavy. While cayenne is not part of a traditional macro diet, I like the little bit of kick it gives the soup.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • ¼ cup olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 leek, white part only, chopped
  • 1 bay leaf
  • 1 quart vegetable stock
  • 1 teaspoon tamari
  • 1 pound yellow squash (approximately 5 squash), cut into ½ inch dice
  • 1 small zucchini, cut into ¼ inch dice
  • Sea salt
  • Pinch of cayenne (optional)
  • ¼ cup chopped fresh dill


Heat oil over medium heat in a 3-quart soup pot. Add onion, carrot, celery, and leek, and cook ten minutes, stirring frequently. Add bay leaves, stock, and tamari, and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes.

Add yellow squash and cook an additional 8 minutes.

Puree the soup with a vertical blender. Add the chopped zucchini, sea salt to taste, and cayenne, if using. Simmer two minutes, add dill, and serve immediately.

Serves 4

Copyright 2009 by Jen Hoy

User Reviews

Reviews for this section have been closed.

 4 out of 5
Great summer soup, Member mariedoerner369

Fantastic idea to put the zucchini in last. The soup is creamy with a little bit of crunch

2 out of 2 people found this helpful.

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