Curried Yellow Squash Soup

Crookneck or straightneck yellow squash are our favorites here for their naturally sweet, creamy texture, but any summer squash works well. Yellow zucchini and pattypan squash are both great substitutes.

Yellow squash usually refers to crookneck or straightneck varieties with a tapered neck and bulbous base. They tend to be sweeter and more delicate than yellow zucchini, which is firmer with a slight bitterness. Either works well in this soup.

Any curry powder will work here, but we prefer a turmeric-forward blend for its warm flavor and golden color. Madras curry powder will make the soup a bit spicier, while vadouvan is more mellow and savory with subtle onion and garlic notes. You can also make homemade curry powder, like this aromatic, chile-free Trinidadian version from Epicurious.

If you’d rather skip it, you can season the soup with cumin, coriander, or smoked paprika instead—or leave the spice out entirely for a more classic squash soup.

Blending the soup thoroughly while it’s hot is key. For extra creaminess, add a splash of coconut milk or yogurt, or cook a small sliced potato with the squash.

Yes. This soup is delicious chilled. Just note that it will thicken in the fridge, so you may want to loosen it with a splash of broth or water before serving.