Early August is the time to find perfectly in-season, sunny yellow summer squash at your local farmer’s market or grocery store, or in your vegetable garden if you’re lucky enough to have one. I’ve got the perfect, savory recipe to take full advantage of the bounty: This Vegan Yellow Squash Bisque. Coconut milk takes the place of heavy cream in this simple soup that’s a breeze to make.
Serve it on its own for an easy, veggie-packed meal, or alongside grilled chicken or steak for some added protein.
Didn’t know you could substitute full-fat coconut milk for heavy cream? Get a FREE, printable version of my full ingredients substitutions chart, with allergen-free subs for more dairy products and other conventional ingredients, by subscribing to my weekly emails.
- Large stock pot
- Blender or immersion blender
- 2 tbsp vegan butter, such as Soy-Free Earth Balance
- 1 small Vidalia onion, diced small
- 2 garlic cloves, minced
- salt and pepper to taste
- 4 medium yellow summer squash, rinsed, dried, stem end removed and diced into 1-inch pieces
- 1 tsp dried thyme
- ¼ tsp ground nutmeg
- 2 cups chicken stock or broth
- 2 tbsp full-fat coconut milk
- Roasted, salted chickpeas
- Melt butter in a large stock pot over medium heat.
- Add onions and garlic, season with salt and pepper and cook until onions are soft and mixture is fragrant.
- Add cubed squash, dried thyme and nutmeg and continue to cook, stirring frequently, for about 10 minutes.
- Pour in the chicken stock and bring to a boil.
- Reduce heat to medium-high and allow to vigorously simmer for about another 10 minutes or until squash is soft when pierced with a fork.
- Remove from the heat and either use an immersion blender to puree, or carefully blend in batches in a conventional blender.
- Return soup to pot and stir in coconut milk.
- Season with salt and pepper to taste, garnish with roasted, salted chickpeas if desired, and serve.