This Summer Zucchini Squash Soup is the perfect way to enjoy the season’s freshest produce in a light, nourishing dish that’s full of flavor. With its naturally smooth texture and subtle sweetness, zucchini pairs perfectly with hearty potatoes for a wholesome, comforting soup that feels indulgent without being heavy. Perfect for using up extra summer produce, this soup is naturally vegan and gluten-free.
This creamy summer zucchini squash soup is a celebration of seasonal abundance—light yet velvety, and bursting with the delicate flavors of zucchini and fresh dill. Whether you have an overabundance of garden zucchini or you’re just craving something simple, healthy, and satisfying, this soup delivers with minimal ingredients and maximum flavor. It’s ideal as a starter, a light lunch, or paired with crusty bread for a complete meal.
Ingredient Notes for Summer Zucchini Squash Soup
- Zucchini: Also known as courgette, zucchini is a tender summer squash that’s beloved for its mild flavor, versatility, and nutrient-rich profile. Zucchini can be grilled, roasted, sautéed, spiralized, baked into breads, or blended into soups, making it one of the most adaptable vegetables in the kitchen. It’s also a great source of vitamin C and potassium.
- Potatoes: I used white potatoes for this recipe. They are versatile, mild in flavor, and smooth in texture and are my usual go-to for soups. White potatoes bring hearty comfort and satisfying substance to any dish.
- Leeks: Leeks are a member of the allium family, which includes onions, garlic, shallots, and chives. Leeks have a mild, onion-like flavor with a hint of sweetness when cooked. They’re softer and more refined in taste than a traditional onion. I think they pair very well with zucchini but you can substitute a yellow onion if you choose.
- Corn: I used frozen corn for this recipe for the sake of time. Frozen is always a better option than canned and just as healthy as fresh. If you want to use fresh, I like to cook the ears in the oven for about 30 minutes and then roast them on the grill or gas burner.
- Herbs: The two standouts for this recipe are the dried rosemary and fresh dill. These herbs pair well together with potatoes and the dill gives the whole meal a bright, flavorful punch. Dill has a very distinct flavor that not everyone enjoys. Feel free to omit it if you wish.
- Coconut milk: I love using coconut milk to add creaminess to any dish. Opt for low-fat coconut milk which has a milder flavor and less calories and fat content than regular coconut milk. You could also use Greek yogurt for this recipe. Whatever you choose, it should be added at the very end after the soup is fully cooked.
Preparation Notes
- Begin by sauteeing the leeks and then add all of your herbs/spices except the dill. After a few minutes, add the potatoes and ensure they are coated with the herbs and spices. I always salt my potatoes at this stage as well. Salting the broth later will not impart the same flavor to the potatoes.
- Be careful not to overcook the zucchini. It should still have some crispness to it at the end. You should be able to pierce it with a fork with some resistance.
Serve It With:
Breads & Toasts
- Crusty sourdough or artisan bread
- Garlic-rubbed toast or crostini
- Grilled flatbread with olive oil and herbs
Fresh Salads
- Southwest Spinach Salad
- Cucumber and tomato salad with red onion and dill
- Chickpea or white bean salad for a protein-rich side
Light Snacks & Toppings
- Roasted chickpeas or sunflower seeds
- Parmesan crisps or vegan cheese crisps
- Zaatar pita chips or homemade croutons
Summer Zucchini Squash Soup
Course: SoupDifficulty: Easy6
servings25
minutes15
minutesIngredients
2 large white potatoes, diced
2 med-large zucchini, cut in 1/4 lengthwise and diced into one inch pieces
1 small zucchini, diced small
1 cup frozen corn
1 cup sliced leeks (or yellow onion)
2 roma tomatoes, diced
1 cup low-fat coconut milk (or plain Greek yogurt)
2 garlic cloves, minced
7 cups vegetable broth
1 tsp onion powder
1 tsp garlic powder
1/2 tsp rosemary
2 bay leaves
1 tbsp fresh dill, chopped
1/2 tbsp olive oil
Salt and Pepper to taste
1/2 lemon
Directions
- In a soup pot, begin to sauté the leeks and garlic in olive oil.
- Add the other seasonings, including salt, along with the potatoes and mix thoroughly. Allow to saute for 1-2 minutes.
- Add the broth and bring to a boil. Lower to a simmer and cook the potatoes for about 5 minutes.
- Add the large zucchini chunks and cook for another 5-7 minutes, until everything is tender.
- While the soup is cooking, heat a small sauté pan with a little olive oil on medium heat. Once the pain is hot, add the small diced zucchini pieces and cook for about 3 minutes. Don’t move the zucchini around too much in order to get some sear on the veggies. Add the corn and continue to heat for another minute or two until everything is cooked through. Add salt and pepper to taste.
- Once the soup is done, turn off the heat. Use an immersion blender to partially puree the soup or transfer 1/3 of the soup to a blender and blend before returning to the pot.
- Add the coconut milk (or yogurt) and fresh dill and stir through. Squeeze half a lemon in as well.
- The soup is ready to serve. Top with the fresh diced tomatoes and the zucchini corn mixture from the saute pan. Enjoy.
