Summer Squash Soup
This creamy summer squash soup is a delightful blend of vegetables and spices that come together to create a flavorful and comforting dish. The subtle sweetness of the summer squash and carrots is complemented by the aromatic blend of coriander, turmeric, and paprika, with a hint of warmth from cumin and cinnamon. The addition of coconut milk adds a rich creaminess to the soup, making it a perfect meal for any time of year.
— Constant Cookbook
Ingredients
- 2 cup summer squash
- ½ cup yellow onion
- ¼ cup carrot
- 1 clove garlic
- 1 cup potatoes, diced into cubes
- ¼ cup white wine
- 2 cup broth
- ¼ teaspoon each: coriander, turmeric, and paprika
- ⅛ teaspoon cumin, mustard powder, and cinnamon
- pinch cayenne pepper (if desired)
- ¼ cup coconut milk (plus extra for topping)
- 1 tablespoon olive oil
Instructions
- Heat a heavy-bottomed pot over medium-low heat. Add the olive oil followed by the onions. Cook until the onions are fragrant and translucent, 4 to 5 minutes. Stir in the squash, potato, and carrot. Continue to cook for until the squash begins to soften, 5 minutes or so. Stir in the garlic, cook for a minute then add in all the spices, cooking for another minute more.
- Add the wine, scrapping up any pieces stuck to the bottom. Allow some of the wine to cook out then measure in the vegetable broth. Bring to a boil, reduce to a simmer, and let cook until the potatoes are tender, 10 to 15 minutes.
- Puree the soup using a blender or an immersion blender. Add in the coconut milk and continue to heat the soup until hot. Taste and add salt as needed (usually depends on how salty the broth is). Divide into two bowls and top with a drizzle of coconut milk, sprinkle of paprika, and cilantro.
Cook Time
30M
Prep Time
PT10M
Yield
2
Nutrition
- Calories: 239 kcal
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