Summer Squash Soup
Ingredients
- 1 tbspolive oil
- ½ cminced yellow onion
- 2 cfinely diced yellow summer squash
- 1 cpeeled and diced yukon gold potato
- ¼ cdiced carrot
- 1 clovegarlic minced
- ¾ tspcumin powder
- ½ tspcoriander
- ½ tspturmeric
- ½ tspsmoked paprika plus extra for topping
- ¼ tspmustard powder
- ¼ tspcinnamon
- cayenne pepper optional
- ¼ cdry white wine
- 2 clow-sodium vegetable broth
- ¼ ccoconut milk plus extra for topping
- salt to taste
- cilantro for topping
Directions
- 1
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.
- 2
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.
- 3
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.
Summer Squash Soup
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About this Recipe
Looking for a delightful and easy way to transform your yellow summer squash into something truly special? This vibrant Summer Squash Soup is not only a beautiful dish but also an incredibly flavorful way to enjoy the season's bounty.
Why This Summer Squash Soup Works
This recipe elevates humble garden staples with a richly aromatic spice blend that includes cumin, coriander, turmeric, and smoked paprika. It’s this thoughtful combination, alongside the savory depth from dry white wine and creamy richness from coconut milk, that makes this soup stand out. You'll find it’s far more nuanced and satisfying than many simple vegetable soups.
What to Expect from Your Bowl
Prepare for a velvety smooth and comforting soup that bursts with warm, earthy flavors. The finely diced yellow summer squash and Yukon gold potato blend seamlessly to create a luscious texture, while the unique spice mix lends an exotic, inviting aroma. You'll taste the subtle sweetness of the squash harmonizing with the gentle warmth of cinnamon and a hint of smoky paprika. It's a remarkably balanced soup, feeling both light and deeply satisfying—a true celebration of summer produce.
Customization & Variations
Feel free to adjust the spice level to your preference; simply increase the optional cayenne pepper for a gentle kick. For a stunning finish, drizzle with a little extra coconut milk and sprinkle with additional smoked paprika and fresh, chopped cilantro. These simple touches elevate both the flavor and presentation.
Serving & Context
This elegant Summer Squash Soup is perfect as a light lunch, a sophisticated starter for a dinner party, or a comforting weeknight meal. Serve it alongside a crisp green salad or with a slice of crusty bread for a complete and satisfying experience.