Summer Squash Soup is one of those things you will want to have bookmarked for all that summer squash you pull from your garden – this is such a great way to use it, and freezes well, too!
Not only that, if you have an Instant Pot, you can whip this up in a matter of minutes – who knew that eating better could be so easy?!
If you don’t have an Instant Pot, it truly is a blessing in the kitchen – you can whip up all kinds of food in a fraction of the time AND keep the house cool without heating it up. That’s important when you live in Arizona – our summers are just a little too warm.
Quick tip ~ you might want an Immersion Blender (if you don’t have one) – you will need it at the end.
- 4 Yellow Squash, roughly chopped or sliced
- 1 small Onion, chopped
- 3-4 cloves Garlic, chopped
- 1/2 C. full fat Coconut Milk
- 3 1/2 - 4 C. Organic Vegetable Broth
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Pepper
- 1 1/2 tsp Curry Powder
- 1/2 tsp Cumin
- Optional for garnish: Basil, or fresh Croutons.
- Combine the squash, onion, garlic, curry, cumin, pepper and salt in the Instant Pot.
- Add the broth just until it covers the vegetables (you may need a little less than 4 C.)
- Put the lid on the Instant Pot and push Manual (High) for 10 minutes.
- Once the pot beeps, release the steam manually, and use an immersion blender to blend the contents.
- Add the coconut milk, salt, and more pepper to taste.
- Serve alongside fresh sourdough bread - drizzle with a little coconut milk or cream, fresh basil or croutons if desired.
Checkout more recent Instant Pot Recipes HERE and again HERE.. see 10 Reasons why we invested in an Instant Pot, and find the BEST Instant Pot Accessories to have for Instant Pot Owners!
Laura Nicholson says
This is *really* good. Mine didn’t turn out that lovely yellow color; it was more of a muddy beige. I suspect that this is because I used a relatively large red onion (I love the bite of red onion) instead of a smaller yellow or white one. Whatever the case, however, this is a lovely soup. I figured I should come let you know how much I enjoyed it, as I’m now eating it cold, over millet, for breakfast!
I’m so glad!! I have some squash to use tomorrow and I was going to make soup and deliver some to a friend of mine who just lost his wife of 30 years.
I’m glad you loved it. I haven’t always loved squash, but realized I was eating it wrong — now, the soup is a staple in our dinner rotation, and my kids love it too 😉