Yellow Squash Soup


This healthy yellow squash soup has smoky undertones from the combination of spices like cumin and smoked paprika, while potato adds body and creaminess. This rich but light soup is perfect for a take-along lunch at work or to enjoy alongside a green salad for a healthy dinner.

Yellow Squash Soup
Photo: Victor Protasio
Active Time:
45 mins
Total Time:
45 mins


  • 2 tablespoons extra-virgin olive oil

  • 1 cup chopped yellow onion

  • ½ cup chopped celery

  • 2 cloves garlic, finely chopped

  • 1 teaspoon ground cumin

  • 1 teaspoon ground turmeric

  • ½ teaspoon ground coriander

  • ¼ teaspoon smoked paprika, plus more for garnish

  • 6 cups chopped yellow squash (about 4 medium)

  • 4 cups low-sodium vegetable broth

  • 2 cups chopped peeled Yukon Gold potatoes (about 2 medium)

  • ½ teaspoon salt, divided

  • ¼ cup half-and-half plus 2 tablespoons, divided

  • ¼ cup whole-milk plain Greek yogurt

  • Chopped fresh chives for garnish


  1. Heat oil in a large Dutch oven over medium-high heat. Add onion and celery; cook, stirring often, until translucent and softened, 5 to 6 minutes. Stir in garlic, cumin, turmeric, coriander and paprika; cook, stirring constantly, for 1 minute. Stir in squash, broth, potatoes and 1/4 teaspoon salt; bring to a boil over high heat. Cover, reduce heat to low and simmer, stirring occasionally, until the vegetables are very soft, 25 to 30 minutes. Remove from heat.

  2. Using an immersion blender, puree the soup until very smooth, 2 to 3 minutes. (Use caution when blending hot liquids. Alternatively, pour half the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 2 minutes. Pour into a large heatproof bowl. Repeat the procedure with the remaining soup.) Stir in 1/4 cup half-and-half and the remaining 1/4 teaspoon salt.

  3. Combine yogurt and the remaining 2 tablespoons half-and-half in a small bowl. Ladle the soup evenly into 6 bowls. Top each bowl with about 2 teaspoons yogurt mixture; garnish with chives and additional paprika, if desired.

To make ahead

Prepare soup through Step 2. Cover and refrigerate for up to 2 days.

Nutrition Facts (per serving)

150 Calories
7g Fat
18g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/3 cups
Calories 150
% Daily Value *
Total Carbohydrate 18g 7%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 4g 8%
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Vitamin A 1187IU 24%
Sodium 304mg 13%
Potassium 399mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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