Curried Summer Squash Soup Recipe
Makes 6 servings
Gardeners can't resist growing summer squash, and with good reason - they are as versatile as can be. From soups to entrees, from side dishes to cakes, you always can find a way to use up a surplus of zucchini or yellow squash. In the summer, serve this soup chilled with a slice of your favorite fresh bread.
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 cloves garlic
- 1 tablespoons curry powder
- 1-teaspoon ground ginger
- 1/2-teaspoon turmeric
- 3 medium Early Prolific summer squash, trimmed and coarsely chopped (about 4 cups)
- 4 small red skinned potatoes, peeled
- 1/2 cup canned unsweetened coconut milk
- Salt and freshly ground pepper to taste
- Heat the butter in a large pot over medium heat.
- Add the onion and garlic and cook stirring occasionally, until the onion is softened, about 5 minutes.
- Add the curry powder, ginger and turmeric and stir until very fragrant, about 30 seconds.
- Add the squash and potatoes and cover. Cook, stirring often, until they begin to soften, about 5 minutes.
- Add 6 cups of water and bring to a boil.
- Reduce the heat to medium low and cover. Simmer until the vegetables are tender, about 30 minutes.
- With an immersion blender, puree the soup adding just enough coconut milk, to reach the desired consistency and flavor. Season lightly with salt and pepper.
- Cover and refrigerate until chilled, at least 2 hours.