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Curried Summer Squash Soup |
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Gardeners can’t resist growing summer squash, and with good reason – they are as versatile as can be. From soup to entrees, from side dishes to cakes, you always can find a way to use up that surplus of zucchini or yellow squash.
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Serves 6 |
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2 tablespoons unsalted butter
1 large onion, coarsely chopped ( about 1 cup)
2 cloves garlic, minced
1 Tablespoons curry powder
1 teaspoon ground ginger
½ teaspoon Tumeric
3 medium summer squash or zucchini, trimmed and coarsely chopped.
4 new red potatoes, peeled and coarsely chopped
½ cup coconut milk
Salt and freshly ground pepper, to taste
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| Heat the butter in a large pot over medium heat. Add the onion and garlic, stirring occasionally, until the onion is softened, about 5 minutes. Add the curry powder, ginger and tumeric 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.
In batches, puree the soup in a blender or food processor, or use an immersion blender. Add the coconut milk, adjusting the quantity of the milk to reach the desired consistency and flavor. Transfer to a bowl and cool. Cover and refrigerate until chilled, at least 2 hours. Season with salt and pepper, serve chilled. |
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© Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author. |
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