Yellow Squash & Quinoa Soup

Although yellow, or summer, squash is more in season in the warmer months you may have some left from your garden so you can use it up in this soup. If you do not have, or can’t find, yellow squash you can use zucchini instead.
Course Soup
Cuisine American
Keyword living meatless, plant-based, recipe, soup, vegan, yellow squash and quinoa soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Rachel Joy Olsen


  • 1 cup quinoa, dry
  • 2 cups water
  • 1 Tbsp. coconut oil
  • 3/4 cup sweet onion, chopped
  • 2 large yellow squash, thinly sliced
  • 1 cup vegetable broth
  • 1 Tbsp. lemon juice
  • 2 Tbsp. nutritional yeast
  • Pinch sea salt and ground black pepper
  • 1 tsp. sriracha
  • 2 tbsp fresh parsley


  1. Begin by cooking the quinoa.
  2. Place dry quinoa in a pot with 2 cups of water.
  3. Bring to a boil, reduce heat and simmer for 15 minutes.
  4. Set aside.
  5. In the meantime, heat the onion in coconut oil in a large pan until tender.
  6. Add add yellow squash and sauté until tender and golden.
  7. Place the vegetables, broth, lemon juice and nutritional yeast in a high speed blender.
  8. Puree until completely smooth.
  9. Transfer back to pot, add quinoa and stir.
  10. Season with salt and pepper to taste.
  11. Top with sriracha and fresh parsley.

Recipe Notes

Serve warm.