Yellow Squash and Potato Soup

Creamy Yellow Squash and Potato Soup (No Dairy/Vegan) |

UPDATE: I’ve updated this recipe since I first published it on Sep 1, 2009 @ 17:42. I make this squash and potato soup recipe *a lot* since it’s so easy to make and *particularly* since I’ve recently been trying to follow the McDougall plan. So I’ve eliminated the butter (to make it vegan) and added 2 tablespoons of garlic to punch up flavor (as a butter alternative). I also happen to live 3 blocks away from a fresh produce market, so I now I use fresh dill as opposed to dry. Finally, I’m trying to take better photos, so I’ve updated the photos. That’s all.


My friend, Suzanne Seldes, heard that I was adopting a vegetarian lifestyle and took the time to dig this recipe out of her archives for me. I think that was just so awesome and thoughtful of her and I am so very appreciative. This is a delicious soup that takes advantage of the Yukon gold potato’s buttery texture and deep rich flavor. Summer squash is in season now so I thought it was the perfect time to give it a try. It tastes like a cream soup without the cream! I loved it! This can easily be adapted to a vegan dish (remove the butter) but I wanted to follow the instructions the first time around.

Creamy Yellow Squash and Potato Soup Close Up |

Yellow Squash and Potato Soup Ingredients

  • 3 Yellow Summer Squash
  • 1 Pound of Yukon Gold Potatoes
  • 4 Cups of Vegetable Stock
  • 3 Tablespoons Unsalted Butter
  • 3 Tablespoons of Dry Dill Weed (As you know, Simply Organic is my favorite brand)
  • 1 Sliced Scallion to Garnish
  • Salt and Pepper to Taste


  1. Cut squash into 2-inch pieces, leaving the skin on and place into a large soup pot or dutch oven.
  2. Peel and dice the potatoes into 1-inch cubes
  3. Cover the vegetable with stock and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes or until the squash and potatoes are tender.
  4. Add 1 tablespoon of the dill, butter, salt, and pepper. Remove from heat and let it rest for 10 minutes.
  5. Puree the soup in small batches in a food processor or blender. Return to the cooking pot, stirring in the remaining 2 tablespoons of dill, and heat through.
  6. Sprinkle sliced scallions on top just before serving. Add a few croutons if you like!

Creamy Yellow Squash and Potato Soup Vegetables |

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