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Curried Coconut Summer Squash Soup
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Curried Coconut Summer Squash Soup

Curried Coconut Summer Squash Soup is a flavorful and light soup made with silky coconut milk and a touch of heat from curry, cayenne and ginger.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Soup
Keyword: coconut milk, Curry, ginger, summer squash
Servings: 6
Author: Better Homes & Gardens

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.