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Curried Summer Squash Soup

Ingredients

  • 2 Tbsp. unsalted butter
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp. curry powder
  • 1 tsp. ground ginger
  • ½ tsp. ground turmeric
  • 3 medium summer squash or zucchini, trimmed and coarsely chopped (about 4 cups)
  • 4 small red-skinned potatoes, peeled and coarsely chopped (about 2 cups)
  • ½ cup canned unsweetened coconut milk, as needed
  • Salt and freshly ground pepper, to taste
     

Preparation

  • Heat the butter in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened. Add curry powder, ginger and turmeric and stir until 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, along with the coconut milk, adjusting the quantity of coconut milk to reach the desired consistency and flavor. Transfer to a bowl and cool. Cover and refrigerate until chilled. Season with salt and pepper and serve chilled.
  • Serves 6.

Download the recipe card (pdf)

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