Kalyn's Kitchen

Zucchini and Yellow Squash Soup

Zucchini and Yellow Squash Soup has lots of flavor from rosemary and Parmesan and this tasty low-carb soup is perfect for fall! And this soup can be made in the Instant Pot or on the stove! 

PIN Zucchini and Yellow Squash Soup to make it later!

Zucchini and Yellow Squash Soup with Rosemary and Parmesan (Pressure Cooker or Stovetop) found on KalynsKitchen.com

This delicious low-carb Zucchini and Yellow Squash Soup is a recipe that has a lot of sentimental value for me. I first made it when Lisa of Homesick Texan sent me the link to this recipe on Epicurious.com and told me how delicious it was, and it adapted the recipe to be lower in carbs. And I was making soup back then because I had just gotten braces on my teeth!

Now flash forward years later and I’m enjoying this Zucchini Soup with my nice straight teeth. And now I’ve got a collection of Instant Pot Recipes on the blog and I’d that out to make the soup more quickly.

Not to worry though, if you don’t have a pressure cooker you can make this soup on the stove.  And it’s still zucchini and summer squash season for a few more weeks, and I think using those summer veggies in a soup is a perfect way to transition into fall, so I’m reminding you about this delicious soup for Friday Favorites this week, enjoy!

What ingredients do you need for this recipe?

  • Olive Oil (affiliate link)
  • butter
  • yellow onion
  • Minced Garlic (affiliate link)
  • Italian Herb Seasoning (affiliate link)
  • chopped fresh rosemary or frozen rosemary (see notes)
  • green and yellow summer squash
  • vegetable stock or chicken stock
  • salt and fresh-ground black pepper to taste
  • freshly grated Parmesan cheese, for serving

What if you don’t have fresh or frozen rosemary?

If you don’t have fresh rosemary or frozen rosemary, I would recommend using a small amount of ground rosemary (affiliate link) to flavor the soup.

What if you don’t have two colors of summer squash?

It will change the color a bit, but you can definitely make this recipe with all yellow summer squash or all green zucchini if that’s what you have.

What Size Instant Pot Did I Use?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes! You can find more Instant Pot Recipes on my other site, Slow Cooker or Pressure Cooker.

Zucchini and Yellow Squash Soup with Rosemary and Parmesan (Pressure Cooker or Stovetop) found on KalynsKitchen.com

How to make Zucchini and Yellow Squash Soup:

(Scroll down for complete printable recipe including nutritional information.)

  1. Chop up an onion, finely chop the rosemary, and mince up a tablespoon of fresh garlic.  (You can use dried or frozen rosemary if you don’t have fresh, but be sure to chop it very small so you don’t bite into a big piece of rosemary. And of course fresh herbs are always best!)
  2. Turn the pressure cooker to Saute (or medium-high heat for a stovetop pressure cooker or soup pot.)  Add the olive oil and butter and heat until butter is melted and the pan is hot, then add the onion and cook 3-4 minutes. Then add the finely chopped rosemary, minced garlic, and Italian Herb Blend and cook about 3-5 minutes more.
  3. Add the chicken or vegetable stock and let it simmer for about 10 minutes, long enough to get the onion/garlic/rosemary flavors into the stock.)  Be sure to use the reduced amount of stock if you’re using a pressure cooker. I kept the pressure cooker setting on Saute for this, but on the stove I’d reduce the heat to medium.
  4. While the stock simmers, chop up the zucchini and yellow squash until you have about 8 cups of diced squash (or slightly less if your pressure cooker won’t hold that much.)
  5. In the pressure cooker, add the squash, lock the lid in place, choose MANUAL, HIGH PRESSURE  and set the time for 5 minutes. The use quick release method to release the pressure. (On the stove add the squash and simmer over medium-low or low heat about 30 minutes, or until the squash is very soft and the flavors are well blended.)
  6. Here’s how my squash looked after 5 minutes at high pressure.
  7. Then I used my Immersion Blender (affiliate link) to puree the soup. You could do this in a food processor or blender if you don’t have an immersion blender, but be careful with the hot liquid. (Use the same process to puree the stovetop soup after it’s cooked for about 30 minutes.)
  8. Then you’ll need to simmer the soup to reduce it until it’s as thick as you’d like, probably about 20 minutes on the stovetop or in the pressure cooker.  (I simmered on Saute so it cooked down more quickly.)  Here’s how my soup looked after it has been reduced. 
  9. Season to taste with salt and fresh-ground black pepper and serve hot, with plenty of freshly-grated Parmesan to add at the table.

Zucchini and Yellow Squash Soup thumbnail image

More Soup Recipes to Try:

The BEST Low-Carb Instant Pot Soup Recipes ~ Kalyn’s Kitchen
Seven Zucchini Soup Recipes ~ Soup Chick
Italian Sausage, Zucchini and Macaroni Soup ~ Kalyn’s Kitchen
50 AMAZING Low-Carb Instant Pot Soup Recipes ~ Slow Cooker or Pressure Cooker

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Zucchini and Yellow Squash Soup with Rosemary and Parmesan (Pressure Cooker or Stovetop) found on KalynsKitchen.com

Zucchini and Yellow Squash Soup

Yield 6 servings
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes

Zucchini and Yellow Squash Soup is perfect to welcome the arrival of fall and you can make this tasty soup in the Instant Pot or on the stove!


  • 2 T olive oil
  • 1 T butter (see notes)
  • 1 yellow onion, chopped
  • 1 T minced fresh garlic
  • 1 tsp. Italian Herb Blend
  • 4 tsp. chopped fresh rosemary or frozen rosemary (see notes)
  • 8 cups diced green and yellow summer squash
  • 6 cups vegetable stock or chicken stock
  • salt and fresh-ground black pepper to taste
  • fresh grated Parmesan cheese, for serving


  1. Chop the onion, mince the garlic, and finely chop the fresh rosemary.
  2. Heat olive oil and butter in large heavy soup pot or stovetop pressure cooker (or in the bottom of the electric pressure cooker on the Saute setting).
  3. Then add onion and saute about 5 minutes, or until onion is translucent and softened.
  4. Add garlic, rosemary, and Italian Herb Blend and cook 3-5 minutes more.
  5. While the onion, garlic, and rosemary are cooking, chop up enough zucchini and yellow squash to make 8 cups (or slightly less for the electric pressure cooker if you can’t fit that much.)
  6. Add the vegetable or chicken stock to onion mixture and simmer 10 minutes.  (Use 6 cups stock for pressure cooker or 8 cups for stovetop.)
  7. For the electric pressure cooker I kept the setting on Saute to simmer the stock.)
  8. Then add chopped zucchini and yellow squash.
  9. For stovetop cooking,  turn heat to very low and simmer 30 minutes, or until squash is very soft and flavors are well blended.
  10. For electric or stovetop pressure cooker, lock the lid, choose MANUAL, HIGH PRESSURE and set the time for 5 minutes.
  11. Use the quick-release method to release the pressure after the time is up.
  12. Use an Immersion Blender (affiliate link) to puree the mixture, or work in batches and puree in food processor or blender. (Be careful if you’re using the blender or food processor and don’t fill them too full when blending hot liquids.)
  13. When mixture is as pureed as you’d like it, check the consistency of the soup.
  14. Simmer until the soup is reduced and as thick as you’d like it.  (Simmer about 20 minutes on medium low on the stovetop or stovetop pressure cooker or about 20 minutes on Saute in the electric pressure cooker.
  15. This time may vary, depending on how thick you want it.)
  16. Season to taste with salt and fresh-ground black pepper.
  17. Serve soup hot, with freshly grated Parmesan cheese sprinkled on top if desired.


You can use all olive oil if you don’t want butter. You can use frozen rosemary if you have some. You can also use a small amount of ground rosemary (affiliate link) to flavor the soup if you don't have fresh or frozen rosemary.

I use my own homemade chicken stock but you can definitely use canned chicken broth (affiliate link). I used 6 cups of stock and slightly less than 8 cups of diced squash to make this in my electric pressure cooker.  You will need about 2 cups more stock for stovetop cooking.

Recipe inspired by soup recipe from Epicurious.com.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 147Total Fat: 8gSaturated Fat: 2gUnsaturated Fat: 5gCholesterol: 7mgSodium: 855mgCarbohydrates: 7.8gFiber: 4gSugar: 9gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything used here is a low-glycemic and low-carb ingredient, making this soup great for any low-glycemic or low-carb eating plan. I eliminated potatoes from the soup to make it low in carbs and better for the South Beach Diet. I did use a little butter here for flavor; if you’re following South Beach you could replace the butter with more olive oil if you wish or use even more butter for low-carb or Keto.

Find More Recipes Like This One:
Use Soups to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2008 when I’d just gotten braces on my teeth! It was last updated with more information in 2021.

Pinterest image of Zucchini and Yellow Squash Soup

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    48 Comments on “Zucchini and Yellow Squash Soup”

  1. I made this soup today and it is FANTASTIC!! I just love the recipes you post!! Thanks a bunch!

  2. It doesn’t mention to peel the zucchini. Did anyone use the peel on? Just checking before I make the soup.

  3. Interesting recipe! I’m into low-carb eating now so glad to have a new recipe to try. Thank you!

  4. Didn’t think I would like this, but I gave it a try and it was absolutely divine!! Thanks for the recipe!

  5. Would make again and again and again. Very easy peasey all in the Insta Pot. Thinking of ways to tweak and kick it out.
    Thanks for sharing.

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  7. Can you freeze this soup? 

    • I don’t think I’ve ever frozen it, but I am guessing it will freeze well. That’s just a guess though; love to hear what you think if you try it.

  8. As a father of three I enjoy cooking for my family especially looking for recipes to use on produce before it turns. Just tried this recipe and it did come out the way i thought it would. I found using a pressure cooker (for the first time) to be quite a lengthy and impractical way to cook this. I would make this stove top if any way again and I felt the need to add potatoes and ham in it for more dynamics and texture. A step that could be included is to carefully portion the squash into the food processor, it can get really messy really quick. Over all i give it a B

    • Did you happen to notice that I first made it in the pressure cooker because I had just gotten braces on my teeth (and needed the squash to be really soft. But feel free to adapt recipes any way you prefer!

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  10. Thank you for a great recipe for the squash soup. My daughter gave me a very large yellow summer squash from their garden with a hard bumpy skin because she didn’t know what to do with it. I peeled the hard skin off and got rid of the pithy seeds and it was perfect in this soup. I have fresh rosemary in my herb garden which I used. I used vegetable stock because my granddaughter is a vegetarian and I was taking the soup to their house for dinner. They topped it with freshly grated Parmesan cheese and everyone loved it!

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  14. Yellow squash takes me back to summer time at home. I never thought of it this way in a warm soup. This is all you need maybe a crust of good bread.

    • Ruth I have a lot of yellow squash memories too. It's something my mom cooked a lot in the summer. She never made soup though, but this soup is great!

  15. Valentina, I'm a huge rosemary fan too. Glad you like this idea for using it!

  16. I call fall, "soup & stew" season. This soup looks so good — I love rosemary and am so happy to have it growing all around my house. 🙂

  17. I'm going to try some of your zucchini soup recipes. I have lots of them coming in from the garden.

    P.S. I have a granddaughter who has your name but she spells it KAELYN. Nice name.


  18. Wow Kalyn – good for you! The idea of braces absolutely terrified me as a kid (and still does!) but I’m sure you will be SO happy with the end result. Soup looks great too, btw!

  19. zucchini soup – if only i had that recipe three months ago when i was inundated with it in the garden – but then again, i’m a soup-in-the-winter-only person, so i suppose i could try it now with the second wave of zucchini!