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 just made some squash soup, and on a whim, tossed in some rosemary. what a fabulous addition it was! excellent recipe, as usual. 🙂

  2. It must be painful and uncomfortable during the first weeks. Good on you for getting the braces. I am such a big fan of soup, and over here even though we are still officially in summer, the days have been rather wet over these last weeks, and the temperature has dropped a bit. Ideal for soups.

  3. What a perfect way to use extra zucchini and yellow squash, braces notwithstanding. Good for you for doing it! The braces, I mean.

  4. I had braces before ibuprofen was invented, lol! Don’t worry, everyone who’s telling you it’ll get better quickly is exactly correct. Pretty soon you’ll be chomping on rawhide. Erm, not that I’m accusing you of cooking with rawhide or anything. Although if you did, I’m sure it would be very tasty like everything you make.

  5. Natasha, thank you for thinking of me. (You must have been writing that while I was writing my comment!)

    Anonymous, LOVE your improvements, especially the lemon juice. I’ll try that next time too. I bet Greek yogurt is great as a garnish for this.

    Lisa, thanks for pointing me to the recipe. And speaking of those braces, I really am glad I have a freezer full of soup right now.

  6. I’m so glad you enjoyed the soup and good luck with the braces. It’s never too late!

  7. Hi – I made this today and it was fabulous. I added the juice of one lemon (at the suggestion of one of the Epicurious reviewers) and some fresh lemon thyme from my garden and it was so good. Garnished with a dollop of Greek yogurt, some chives and parmesan cheese. Even my veggie hating husband loved it. Thanks1

    • Thank you for actually commenting about the recipe and providing helpful notes.

      I substituted garlic powder, and added crushed red pepper. It ended up tasting a little sweet – which may have been caused by my attempt at a spice blend. (Too much basil?)

      I added fresh lemon juice per your suggestion. This helped balance it out. Thanks!

  8. TW, thanks. I feel sure it will be worth it. I do need to get a little better at chewing though, so I don’t keep breaking the wires!

  9. Hey Kalyn! I have an award for you! Stop by and pick it up!
    I like the look of that soup!
    Good luck with the braces. I wore them when I was a kid, but not for long enough so my teeth could use some as well

  10. This sounds wonderful, and must really capture the freshness of the Zucchini and Rosemary. Good luck with the braces. I got them a little later in life, and it was worth it!

  11. BKL, I think I figured out who you are! Did you go by the initials BK in high school? If so, I always was a bit in awe of you and thought you were uber-hip! I Very fun figuring this out. I’m still not sure it was me cooking in the electric frying pan though, what were we making?

    Jessica and Bert, thanks for the support. I’m pretty excited about it, in spite of the broken wires and slightly aching teeth right now.

  12. Congrats on thinking enough of yourself to put up with braces for a few months/years. That took getting over some fears and will take getting over some pain, but you’ll get through it. All the best to you for a few soft-food weeks! Thanks for the great recipes.

  13. Congrats on the braces! I’ve been trying to get my husband to get them too (it wasn’t in the budget for him as a child either). It’s never too late to take care of yourself! =)

  14. Brady I’m afraid I don’t have a single recipe for beets. They’re not South Beach Diet friendly (so much natural sugar) so when I started eating this way I pretty much quit eating them.

    Susan, thanks. Right now I’m feeling discouraged because I went to a party tonight and broke TWO wires, but I guess I’ll get used to it. The soupw as great, do try it.

  15. Kudos for going for it and getting your braces. Even though it will be rough at first, I’m sure it will be worth it.

    I just love making soups like this. A little bit of effort for a whole lot of flavor!

  16. Hi Kalyn,
    My question here has nothing to do with your post, but I couldn’t find an email address for you. I was looking for a good recipe for beets and came to you first. I couldn’t find a thing! Any tasty suggestions on the best way to prepare beets? My mother always pickled them and I love grilled beets and beet salad, but that is where my repertoire ends. Any help you can offer would be great.

  17. BKL, I’m definitely planning to stock up on Ibuprofen. So far it’s been a good thing.

    I’m not sure if that was me cooking in the electric frying pan. I don’t remember it, but that was a long time ago. I graduated in 67, but don’t have any of my old yearbooks any more. Love to know your name so I can see if I remember you. If you see this, send me an e-mail at kalynskitchen (at) comcast (dot) net. Glad to hear you are enjoying the blog!

  18. Hey Kalyn, Caught news of your blog in the Clipper while in town visiting my mom a couple of years ago(I live in Colorado). Nice going; my husband and I have loved every single recipe we’ve tried! I don’t know whether you remember me from our lunch hours at BHS (weren’t you the one who brought the electric frying pan so we could cook in the student council room? — should’ve been a clue the word ‘foodie’ was in our futures) We’re huge fans! (and we’re having squash soup tonight!)
    BKL (BHS’66)
    P.S. I got braces for my 50th birthday — it was one of the best things I EVER did, but I wondered for a couple of months whether I’d made a grave (e.g. painful) mistake . A Handy Household Hint: Ibuprofen is a “wonder drug” after those adjustments…

  19. Anonymous, thanks for the encouragement (and I am older than 54!) I only have the top ones on now; my top teeth need to widen so the bottom ones can be straightened. I imagine it will be worse when I have both upper and lower braces, but I’m determined.

    Do try the soup, it’s fantastic!

  20. I got my braces on five months ago (at 54, for basically the same reasons), and for the first few weeks it seemed like all I could eat was cream of wheat and mac n’ cheese – even oatmeal was hard to chew! I was pretty cranky.

    I got the most sympathy and encouragement from teen agers – most of them complete strangers. Within a few weeks, my mouth was no longer sore, and even “adjustments” don’t hurt as much now.

    So hang in there – you will be amazed at the difference it will make in our life!

    I was looking for a salsa recipe, but plan to try the soup recipe tonight – this looks so good, even though we have had zukes in some form or other almost every day for the past month…