I always feel a bit strange making soup during the heat of summer but all the amazing produce calls for a batch or two. This particular squash soup first made an appearance after a summer party at the CSA where someone had brought a similar soup. It’s a flexible soup whereas the potatoes and/or carrot can be left out if you don’t have them. The ingredient list is long but a good chunk of it are spices you most likely already have on hand.
This summer squash soup is an easy and beautiful way to use up an abundance of summer squash.
- 1 tablespoon olive oil
- 1/2 cup minced yellow onion
- 2 cups finely diced yellow summer squash
- 1 cup peeled and diced yukon gold potato
- 1/4 cup diced carrot
- 1 clove garlic minced
- 3/4 teaspoon cumin powder
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika plus extra for topping
- 1/4 teaspoon mustard powder
- 1/4 teaspoon cinnamon
- pinch cayenne pepper optional
- 1/4 cup dry white wine
- 2 cups low-sodium vegetable broth
- 1/4 cup coconut milk plus extra for topping
- Salt to taste
- Cilantro for topping
- 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.
Summer Squash Soup
I’m a big advocate that soup really doesn’t need a recipe because you can practically throw anything in a pot, puree it, and come out with something delicious. The key to this summer squash soup are the spices. Beyond that, you can really mix and match based on what’s at the market or what you already have on hand.
Legumes: I don’t do this as often as I used to but you can swap out the potatoes for chickpeas, using the chickpeas as a thickener and an added protein. You can also cook about 1/2 cup red lentils with the broth and puree in the soup.
Curry Powder: Missing a few spices or don’t feel like measuring everything out? A tablespoon or so of good curry powder can be used. Occasionally I’ll swing this soup another spice direction and use chipotle powder with a bit of cumin and coriander.
Grains: To make a complete meal, serve over a cooked grain such as rice, sorghum, or millet (any will keep this recipe gluten-free).
It’s the time of year when gardens and markets are overflowing with zucchini and summer squash. This tends to correlate with an abundance of squash recipes, which is where this summer squash soup comes in to the rotation. If you find yourself with quite a few squash, a few other recipes to make:
*Recipe originally published on July 29th, 2010. Last updated on June 26th, 2016. Looking for the original recipe? Find it here.