Share Curried Coconut Summer Squash Soup – another delicious summer produce idea!
Curried Coconut Summer Squash Soup
Who knew that summer squash could be so delicious when combined with fresh ginger, curry and coconut milk! Summer squash also makes a much lighter soup than one made with butternut or acorn squash. Think of this as your “Summer version” for squash soup.
Madras curry, which is a hotter curry, was suggested to give this soup a little heat. I used the regular curry I had on hand and kicked up the heat with some cayenne. This approach worked well and provides the flexibility to tweak the curry and cayenne separately.
Making a pureed soup is much easier if you happen to have an immersion blender. Thanks to my hubby, who always comes up with the perfect Christmas gift, I have one of these handy devices. But you can use a blender or food processor as well. You might have noticed that my soup has a lot of air bubbles. I think that’s because I continued to use the blender as I was tweaking the flavor. In retrospect, I probably should have switched to a spoon as I adjusted the seasonings. There’s always something you can learn with each new recipe!
Embellishments
The soup called for embellishing with plain yogurt, but I used sour cream instead. I spooned it into a Ziplock bag and snipped off one corner to pipe on a little flourish. Feel free to just spoon a little dollop of yogurt or sour cream on top if you’re not trying to impress anyone.
The recipe also called for toasted coconut chips, which I think are larger than the coconut flakes I used. Either would work fine. Lime juice is also added after the soup is cooked. The hubby preferred not to have the lime juice so I just added a little to my serving. I liked it both ways, but the lime does definitely change the flavor profile. In fact, the original recipe says not to add the lime juice if you plan to freeze the soup. Instead, it suggests you add it after reheating the soup.
Stock up on summer squash at your farmers market or grocery store and enjoy this flavorful bowl of summer goodness!
Curried Coconut Summer Squash Soup
Ingredients
- 1/2 c. finely chopped sweet onion
- 2 tbsp. finely chopped fresh ginger
- 2 tbsp. vegetable oil
- 1 tsp. Madras or regular curry powder
- 1 tsp. tumeric
- 1/4 tsp. cayenne optional (if using regular curry powder)
- 1 tsp. Kosher salt
- 2 lb. yellow summer squash chopped
- 2 1/2 c. chicken broth
- 1 medium yellow or orange pepper chopped
- 1 14 oz can unsweetened light or regular coconut milk I used regular
- 1 lime juiced, optional (see notes in blog post)
- Kosher salt and ground black pepper to taste
- sour cream or plain yogurt
- toasted unsweetened coconut chips or flakes
Instructions
- In a large pot cook and stir onion and ginger in hot oil over medium heat for 3 to 4 minutes or until beginning to soften.
- Add curry, turmeric, cayenne (if using) and salt. Cook and stir for 2 minutes. Add squash, broth, and sweet pepper. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes, or until tender. Stir in coconut milk, remove from heat and let cool for 10 minutes.
- Using an immersion blender (or food processor or blender) puree mixture until smooth. Reheat soup until warm and add lime juice if desired. Season to taste with salt and ground black pepper. Top individual servings with sour cream or yogurt and toasted coconut.
This sounds like a very exotic soup!
I know. It does sound that way but the flavor is really amazing!