I love summer.  Warm weather, quality time outside, and fresh produce.

What don’t I like about summer? (besides the obvious humidity….)  I never seem to have enough recipes to eat all the produce I have.  My refrigerator has been taken over by produce but I suppose there are worse problems to have…

So I start making soup.  I can toss anything I want in these soups and start to at least use some of my produce.

This week I tackled the rather large squash problem I have in my kitchen.  I have such lovely patty pan squash but there is only so many times you can roast squash and call it good.  Have my problem?  Try some soup!  I also plan on freezing some squash so I can make this soup again in the winter!  (I also must admit that thanks to my recent bout with asthma and allergies, I keep my house rather cold; therefore eating soup comes naturally!)

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Summer Squash Soup
Recipe type: Main Dishes
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 cup summer squash
  • 1/2 cup yellow onion
  • 1/4 cup carrot
  • 1 clove garlic
  • 1 cup potatoes, diced into cubes
  • 1/4 cup white wine
  • 2 cup broth
  • 1/4 teaspoon each: coriander, turmeric, and paprika
  • 1/8 teaspoon cumin, mustard powder, and cinnamon
  • pinch cayenne pepper (if desired)
  • 1/4 cup coconut milk (plus extra for topping)
  • 1 tablespoon olive oil
  1. In a medium pot, heat olive oil over medium low heat. Add in garlic and onions, sauteing until onions begin to soften and garlic becomes fragrant. Add in squash, carrot, and potatoes- continuing to cook until squash and potatoes being to soften, about five minutes. During this time, begin to add spices. Once vegetables begin to soften, add in white white to deglaze the pan. Finally, pour in vegetable broth, bring to a boil, and reduce then to a simmer. Let simmer until potatoes and squash are soft, 20-25 minutes. (taste a couple times during this to adjust spices to your liking)
  2. Once potatoes are done, use an immersion blender or a regular blender to create a smooth texture in your soup. Return soup back to stove top, stir in coconut milk, and heat again until soup is hot. When ready to serve, place soup in a bowl, spoon 1 tablespoon of coconut milk onto top of soup, and sprinkle a little paprika on top of each.

This soup is brought to you by last weeks CSA harvest.  Seriously, every veggie I picked- what an awesome feeling!