Curried Summer Squash Soup

Main Ingredient
Recipe Seasonality
Summer
Ingredients
  • 4 small onions, peeled, chopped
  • 4 tablespoons olive oil
  • 1 to 1-1/2 pounds yellow summer squash, chopped
  • 28 ounces water
  • 1 container (14 ounces) coconut milk
  • Curry and turmeric powder, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • Splash of vinegar, to taste
Method

In a 4- to 5-quart pan over medium heat oil; stir in onion and garlic. Reduce temperature to low and cook until soft, about 30 minutes. Add chopped summer squash and sauté on medium-high heat for 5 minutes.

Add the coconut milk, water, curry, and turmeric powder, a splash of vinegar, and salt and pepper to taste. Simmer on medium-low heat for twenty minutes.

Allow the soup to cool, transfer mixture to a blender; whirl until smooth. Transfer back into the pot and reheat to serve.

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