This simple 4-ingredient zucchini (Mexican squash) soup is wholesome, flavorful, and perfect for cooler days. It’s warming, filling, and quick to make—an ideal weeknight meal that stays satisfying thanks to its protein-rich broth.
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This recipe was born out of a fridge-scavenging mission. I found short, thick Mexican squashes in the back corner and decided to make a soup inspired by my mother’s classic zucchini soup. As a child, I loved her version—she often added eggs and shredded cheese while blending the hot soup to thicken it and create a rich, cheesy texture. For this version I kept things much simpler, focusing on four main ingredients to create a creamy, comforting soup that’s become a staple.
My go-to zucchini soup
Adding zucchini or Mexican squash to soups is a game changer. It boosts nutrition and gives soups a naturally silky texture without heavy cream. This 4-ingredient recipe is versatile—use it as written or add the squash to other soups to increase creaminess and nutrients.
If you try the recipe, leave a comment to share what you thought or what substitutions you made to suit your taste.
Mexican squash vs. Italian zucchini
Although people sometimes use the terms interchangeably, Mexican squash and Italian zucchini are different. Mexican squash is shorter, thicker, and paler with a sweeter, whiter flesh—perfect for this recipe because it produces a mild, creamy soup. Italian zucchini has a stronger zucchini flavor that can dominate if you skip creamy additions like eggs, cheese, or cream. Both are great; it just depends on your preference.
Broth matters
Using a high-quality chicken broth made a noticeable difference in flavor for me. A low-sodium, protein-rich chicken broth enhances the soup’s taste while keeping sodium in check. To make the recipe vegetarian or vegan, simply replace chicken broth with vegetable broth 1:1.
Zucchini soup substitutions
To make this soup vegetarian or vegan, swap chicken broth for vegetable broth. If you prefer the stronger taste of Italian zucchini, you can use that instead of Mexican squash—just know the flavor will be more pronounced.
If you made a recipe from this site, I’d love to see your creations and hear how it turned out—leave a comment below and follow along on social media to share photos.
4-ingredient zucchini soup
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4-ingredient zucchini soup
Ingredients
- 3 thick Mexican zucchini or Italian zucchini rinsed and sliced into 1/4 inch
- 1 bunch green onions rinsed and roughly sliced
- 1 tbsp olive oil
- 4 cups chicken broth or vegetable broth for a vegetarian version
- 1 cup water
- salt and pepper to taste
Optional
- Greek yogurt, heavy cream, or sour cream to top
Instructions
- In a large saucepan, sauté the green onions in the olive oil for 3–4 minutes over medium heat.
- Add the sliced squash, chicken broth, water, and salt and pepper. Bring to a gentle simmer and cook until the squash is very soft, about 20–30 minutes.
- Blend the soup with a hand blender until silky and smooth. Taste and adjust seasoning. Serve with a dollop of sour cream, a drizzle of heavy cream, or a spoonful of Greek yogurt if desired.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Tips for the green soup
- The soup is naturally creamy without any dairy. For extra richness, add a drizzle of heavy cream, a spoonful of sour cream, or for more protein, a dollop of Greek yogurt (the healthiest option in my view).
- I prefer using a hand blender so I don’t have to wait for the soup to cool. If you use a countertop blender, allow the soup to cool slightly and blend in batches with the lid slightly ajar or with a towel over the lid to release steam safely.
How to store zucchini soup
Refrigerate the soup for up to one week. Reheat gently on the stovetop or in the microwave. The soup also freezes well for up to three months—thaw overnight in the refrigerator and reblend if it separates, then reheat.
Portioning into smaller containers makes this an easy on-the-go meal.
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