Corn and Yellow Squash Soup

Savor the last of the summer produce with this sweet, velvety vegan soup. When September burns with late summer heat, the corn gets a wee tough and the yellow squash gets a tad big. But both still have great flavors, which are highlighted in this blended soup. The tiny amount (only 1/2 teaspoon!) of champagne vinegar adds just the right hint of brightness to balance thosee subtle flavors. A perfect start to a (socially-distanced) meal with friends, this recipe is also easy enough for a weeknight dinner or to go with a sandwich for lunch. Enjoy garnished with coconut yogurt for some tang and lovely fresh basil, and this cheery and bright soup will put a smile on your face!

Corn & Yellow Squash Soup

  • Servings: 6-8
  • Difficulty: Easy
  • Print
Fresh corn has the best flavor, so don’t bother with frozen corn as long as you’re cooking this in season! To keep the kernels corralled when cutting them off the cob, stand each shucked ear on its end in a mixing bowl and slice downwards to cut the kernels off. Prep the rest of the veggies while the onions are sautéing to save time. Make sure to add a pinch of salt to the onions to help them break down as they cook. Otherwise, hold off on seasoning the soup until after it is blended – these flavors are delicate and can easily be overpowered if you don’t use a light hand. If you don’t have champagne vinegar (although you should get some, it’s delish!), pick a light vinegar to replace it — white wine or cider would work.


  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, diced (2 cups)
  • 1 large yellow bell pepper, chopped (1 cup)
  • 6 ears sweet corn, kernels cut off (4 cups)
  • 3 yellow squash, chopped (4 cups)
  • 2 cups water
  • 2 cups low sodium vegetable stock
  • 1/2 teaspoon champagne vinegar
  • Salt and pepper to taste
  • Coconut yogurt, extra virgin olive oil, and fresh basil for garnish


Heat extra virgin olive oil in a Dutch oven over medium low heat. Sauté the diced onions in the oil with a pinch of salt for 10 minutes until soft. Add the bell pepper, corn, yellow squash, vegetable stock, and water. Turn the burner up to high and bring the soup to a boil. Then turn the heat down to low and simmer for 15 minutes, or until all the vegetables are soft but not falling apart. Allow soup to cool in the pot for 5-10 minutes.

Blend in batches until smooth – start the blender on low for 1 minute, turn up to medium for another minute, then turn up to purée for 3 minutes. Make sure you periodically lift the lid to vent any steam in the blender.

Press the soup through a fine mesh sieve or chinois over a large bowl, discarding any solids that won’t pass through the sieve. Stir in champagne vinegar and season the blended soup to taste with salt and pepper.

Serve warm garnished with a dollop of coconut yogurt, a drizzle of extra virgin olive oil, and torn basil leaves.

2 thoughts on “Corn and Yellow Squash Soup

  1. I made this today for my partner and I. We eat plant based (mostly vegan) at home, and are both a huge fan of corn, so even though all of Margot’s recipes are always spectacular, I thought this would be a real winner. I made it today, and the soup is freaking PHENOMENAL. The champagne vinegar brings everything together wonderfully and was a genius move (I keep about 10 varieties of vinegar on hand, and I almost never use my champagne vinegar outside of salads because it’s such a particular flavor). I made it for lunch and split a third off to thicken as pasta sauce for my partner (I had it as straight soup). An hour later and there’s about 1/4 of the soup left. My partner was legit spooning additional soup on top of his sauced pasta because it’s so good. Try it!

    NB – I forgot to pick up yellow peppers, so subbed 1 cup calabaza squash for them, and the only real change I had to make for the increased heaviness was doubling the champagne vinegar.

    Liked by 1 person

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