Summer Squash and Corn Soup

Name: Summer Squash and Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium summer squash, diced; 1 cup sweet corn kernels; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk; 2 tablespoons olive oil; Salt and pepper to taste; Fresh basil for garnish

Highlighted under: Seasonal Recipes

I absolutely love making this Summer Squash and Corn Soup during the warmer months. The combination of fresh summer squash and sweet corn creates a vibrant dish that's both nourishing and satisfying. Each time I prepare it, I’m reminded of the delightful produce markets filled with ripe vegetables just waiting to be transformed into this creamy soup. It’s the perfect way to celebrate the flavors of summer while keeping it light and refreshing on hot days.

Created by

Emily

Last updated on 2026-01-30T03:51:28.445Z

When I first made this recipe, I was amazed at how refreshing and light it turned out to be. Using a combination of seasonal vegetables, it captures the essence of summer. I remember taking my first spoonful and feeling the rich flavors dance in my mouth. It’s an easy soup that I can whip up in no time, and the leftovers are equally delicious the next day.

A little tip I learned is to roast the corn slightly before adding it to the pot. This brings out its natural sweetness even more, creating an incredible depth of flavor in the soup. Plus, it adds an extra texture that I truly enjoy!

Why You'll Love This Recipe
Bright and refreshing flavors that embody summer
Creamy texture without the heaviness
Quick and easy preparation for a weeknight dinner

Choosing the Right Summer Squash

When selecting summer squash for this soup, look for ones that are firm and free of blemishes. Varieties like zucchini and yellow squash work beautifully, each contributing their own unique flavor profile. I prefer using a mix of both for added color and taste complexity, but feel free to choose your favorite. Aim for squash that are about 6 to 8 inches long; smaller ones typically have a sweeter flavor and a tender texture.

It's important to dice the summer squash into uniform pieces to ensure even cooking. Aim for ½-inch cubes; this size allows for quick cooking and blends smoothly into the soup for that creamy texture. If you notice any seeds in larger squash, scoop them out before dicing, as they can create an undesirable texture in the final soup.

Enhancing the Flavor

To elevate the flavors in your Summer Squash and Corn Soup, consider adding a splash of lemon juice or a dash of cayenne pepper towards the end of cooking. The acidity from the lemon brightens the dish, while cayenne offers a subtle warmth that complements the sweetness of the corn. I often start with a small amount, tasting as I go to ensure it enhances without overpowering the gentle flavors.

Experimenting with herbs can also bring new dimensions to the soup. While fresh basil is a classic garnish, adding a hint of thyme or dill while simmering can deepen the taste profile. Dried herbs can be used in a pinch, but I suggest using fresh herbs whenever available for their vibrant flavors.

Storage and Reheating Tips

This soup is perfect for meal prep! After preparing, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. When freezing, make sure to leave some space in the container for expansion; this will prevent any mess when it freezes solid.

To reheat, simply thaw overnight in the refrigerator if frozen, then pour the soup into a pot over medium heat. Stir frequently until it’s heated through, about 10 minutes, and don’t forget to adjust your seasoning to regain that fresh flavor. If the soup appears too thick, adding a splash of vegetable broth or water can help restore its creamy texture.

Ingredients

2 medium summer squash, diced
1 cup sweet corn kernels
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil for garnish

These ingredients come together to create a beautiful, vibrant soup! Enjoy!

Instructions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.

Cook the Squash and Corn

Add the diced summer squash and sweet corn to the pot. Continue to cook for another 5 minutes, stirring occasionally.

Add Broth and Simmer

Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes, or until the squash is tender.

Blend and Add Coconut Milk

Using an immersion blender, blend the soup until it's smooth. Stir in the coconut milk and season with salt and pepper to taste. Heat through for another 5 minutes.

Serve

Ladle the soup into bowls and garnish with fresh basil before serving.

Enjoy the refreshing taste of summer in a bowl!

Pro Tips

For a spicy kick, add a pinch of cayenne pepper or some chopped jalapeño when sautéing the onion.

Serving Suggestions

For an added texture contrast, consider serving this soup with fresh croutons. You can easily make them by tossing cubed bread with olive oil, salt, and your choice of herbs, then baking until golden and crispy. Not only do they add crunch, but they also soak up the delicious broth beautifully.

Pairing the soup with a light, leafy salad dressed with vinaigrette enhances the overall dining experience. The bright acidity of the salad will complement the creamy soup, making each bite refreshing and satisfying. A simple arugula salad with cherry tomatoes and a lemon dressing works exceptionally well.

Potential Variations

Feel free to transform this recipe to suit your taste or dietary needs. For a heartier option, add some cooked quinoa or white beans to the soup. These additions not only contribute protein but also make the soup more filling, perfect for a standalone meal.

If you prefer a more traditional flavor profile, consider adding a pinch of paprika or smoked paprika for a subtle depth. Alternatively, a sprinkle of nutritional yeast can provide a cheesy flavor, making it an excellent dairy-free option for those avoiding animal products.

Questions About Recipes

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works perfectly in this recipe! Just add it in the same step as you would fresh corn.

→ Is this soup vegan?

Absolutely! This soup is entirely plant-based, making it a great option for vegans and vegetarians.

→ How long can the soup last in the fridge?

The soup can be stored in the refrigerator for up to 4 days in an airtight container.

→ Can I freeze the soup?

Yes, this soup freezes well! Allow it to cool completely, then store it in freezer-safe containers for up to 3 months.