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Zucchini & Yellow Squash Soup

Zucchini and yellow squash soup with bell pepper, cannellini beans, and more! A healthy vegan soup recipe packed with flavor! This easy soup recipe comes together in 30 minutes or less.

Zucchini and Yellow Squash Soup in a white bowl with a red napkin and crusty bread in the background.

One of my favorite parts about making vegetable soup is how very versatile it is. Virtually anything you have on hand can be tossed in!

Fresh produce, beans, grains…even pasta of all kinds can be added! Leftover chicken? No problem. In it goes!

When the weather is chilly or I simply feel like a big comforting bowl of soup, I toss together this squash soup recipe. It’s just so satisfying!

For this edition of veggie bliss, I made a squash-centric soup using zucchini and yellow squash and added bell pepper, onion, cannellini beans, dried herbs, and diced tomatoes. The end result is a flavorful, filling meal that leaves you feeling energized and satisfied.

This is a great way of using up an abundance of summer produce for a light meal in the summer months. The best part is all the ingredients can be found at any grocery store if you don’t already have them on hand.

The way I see it, this easy recipe is perfect for meal prep because you can store it in individual portions in jars or meal prep containers and bring it to work with you for lunches. It is the perfect recipe for using up summer veggies and getting in a plethora of nutrients and lots of flavor at the same time.

White bowl of zucchini and yellow squash soup with beans and a napkin and spoon to the side.

Let’s discuss the simple ingredient list for this easy meal.

Ingredients for Zucchini and Yellow Squash Soup:

Avocado Oil

Yellow Onion

Fresh Garlic

Zucchini Squash

Yellow Squash

​Red Bell Pepper

Cannellini Beans

Diced Tomatoes

Vegetable Broth

Dried Rosemary, Dried Parsley, Paprika

Sea Salt and Pepper

Looking for ways you can customize this yellow squash soup recipe? Here are some ideas.

Recipe Adaptations:

  • Incorporate your favorite vegetables – cauliflower, broccoli, carrot, sweet potatoes, and celery are great!
  • Replace cannellini beans with black beans, kidney beans, white beans, or garbanzo beans.
  • Add protein – bacon, chicken, and shrimp are marvelous!
  • Omit the diced tomatoes if you don’t have any on hand.
  • Use chicken broth or chicken stock instead of vegetable broth.
  • If you have fresh herbs like fresh parsley, oregano, or rosemary on hand, feel free to add them in. 
  • Lovers of creamy vegetable soups, add 1/2 cup to 1 cup of heavy cream or full-fat canned coconut milk and use an immersion blender to blend everything together. 
  • Replace the dried herbs with Italian seasoning. You can also replace the cloves of garlic with 1 teaspoon of garlic powder if you’d like.
  • Add 1/4 to 1/2 teaspoon of cayenne pepper or red pepper flakes for a little kick. 

Now that we’ve covered the simple ingredients, let’s make this delicious recipe.

How to Make Zucchini and Yellow Squash Soup:

Add the avocado oil and onion to a large pot or Dutch oven and heat over medium heat. Sauté, stirring occasionally until onion is translucent, about 8 minutes.

Add the chopped red bell pepper and minced garlic and continue to sauté until the pepper is fragrant and the onion begins turning brown, another 2 to 5 minutes. 

Transfer the chopped zucchini, yellow squash, rosemary, parsley and paprika to the pot and sauté 2 more minutes.  

Add the drained and rinsed cannellini beans, diced tomatoes including the juices, and vegetable stock.  Cover the pot and bring soup to a boil over medium-high heat then reduce heat to medium-low heat and cook until zucchini is soft but not falling apart, about 5 to 15 minutes. 

Taste soup and add salt and ground black pepper to taste. Serve with rustic crusty bread. If you have parmesan cheese on hand, grate some up over the soup just before eating. You can also drizzle the soup with fresh lemon juice and a drizzle of olive oil or a dollop of sour cream if you’d like.

Store soup in an airtight container in the refrigerator for up to 7 days.

Serve it up with a rustic bread, like my Cheese and Herb Irish Soda Bread or Sweet Potato Rolls with Maple Bacon Glaze for an amazing dinner or lunch!

White bowl of summer squash soup.

And that’s it! The next time you’re craving delicious soup and have some zucchini and yellow summer squash on hand, this is the perfect way to quench that craving for fresh vegetable soup!

If you love healthy recipes like this summer squash soup, check out these summer soup recipes.

More Healthy Soup Recipes:

Enjoy the best zucchini soup recipe during the summer months and winter months alike!

Zucchini and Yellow Squash Soup in a white bowl with a red napkin and crusty bread in the background.
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4.37 from 84 votes

Zucchini and Yellow Squash Soup

Healthy vegetable soup with zucchini, yellow squash, beans, and more!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soups, Stews, & Chilies
Cuisine: American
Servings: 4 servings
Calories: 170kcal
Author: Julia

Ingredients

  • 1 Tbsp avocado oil
  • 1 large yellow onion diced
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 3 medium zucchini squash chopped
  • 1 yellow squash chopped
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 1 15-ounce can diced tomatoes
  • 1 quart vegetable broth 4 cups
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • 1 tsp paprika
  • 1/2 tsp sea salt to taste

Instructions

  • Add avocado oil and onion to a large pot and heat over medium. Sauté, stirring occasionally until onion is translucent, about 8 minutes. Add the chopped red bell pepper and minced garlic and continue to sauté until the pepper is fragrant and the onion begins turning brown, another 2 to 5 minutes.
  • Add the chopped zucchini, yellow squash, rosemary, parsley and paprika. Sauté 2 more minutes.
  • Add the cannellini beans, diced tomatoes, and broth.  Bring soup to a boil then reduce heat to medium low and cook until zucchini is soft but not falling apart, about 10 to 15 minutes.
  • Taste soup and add salt and ground black pepper to taste. Serve with rustic, delicious bread.

Nutrition

Serving: 1of 4 | Calories: 170kcal | Carbohydrates: 29g | Protein: 9g | Fat: 4g | Fiber: 8g | Sugar: 6g

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Recipe Rating




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Laura Watcher

Saturday 12th of August 2023

Can you can or freeze this soup?

Julia

Monday 14th of August 2023

Hi Laura! I haven't frozen the soup myself so I can't verify 100%, but I think it would work since there's so much liquid. I've found soupy, saucy, and fatty recipes freeze very well. xo

sue

Saturday 25th of February 2023

Is this gibatty? I am sure I am spelling it incorrectly.

Angela L

Sunday 18th of December 2022

THs is a very. delicious veggie soup. I had extra butternut squash from another recipe that I used in it. Simply divine. Went well with homemade bread. Super easy to make. I doubled it for leftovers and I'm so glad I did. I did add garlic to it and a few bay leaves.

Julia

Tuesday 20th of December 2022

Ooh, I love the idea of adding butternut squash! What a great addition! Thanks so much for sharing your changes and feedback! xo

Rachel Apodaca

Saturday 16th of April 2022

I did not have any avocado oil & could not find any at my local market. Could I use olive oil instead of avocado oil or should I simply omit the avocado oil altogether?

Julia

Saturday 16th of April 2022

Hi Rachel! You can use olive oil :)

Chrisie Krstich

Thursday 16th of December 2021

Could I substitute mushrooms for the bell peppers?

Julia

Thursday 16th of December 2021

Hi Chrisie! Yes, absolutely! Bell peppers will taste lovely :D xoxo

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