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.
- Calories: 239 kcal