Photo by Karen Keb
With their creamy flesh, summer squash make an excellent base for soups.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 4 cups summer squash, trimmed and chopped
- 4 small yellow potatoes, washed and chopped (peeled if you prefer)
- 6 cups water
- 1/2 cup coconut milk
- Salt and pepper
Directions
- In a large stockpot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes, stirring occasionally.
- Add the curry powder, ginger, and turmeric, and stir together.
- Add the squash and potatoes, and cover the pot. Cook for 5 minutes, until the vegetables begin to soften.
- Add the water and bring to a boil. Reduce the heat and cover, simmer for 30 minutes.
- Remove from heat and add the coconut milk. Using an immersion blender, puree the soup in the pot. Season with salt and pepper.
- Serve hot or cold, garnish with chopped mint, Marcona almonds, and a drizzle of extra virgin olive oil.
