Blow-your-mind Curried Summer Squash Soup

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Who says butternut should be the only soup squash? Summer squash is an unsung hero with a light taste that is complemented by a vibrant blend of spices to take it over the edge into holy s#!t status.

Dear reader, I hear your objections all the way over here. “Hot soup in the summer? Pure blasphemy!”

Babe, hold the phone. If you work indoors, your summers are set at a brisk 71°F. And if you don’t, that’s cool too (see what I did there ?). You can absolutely buy summer squash when it is cheap and fresh in the summer, chop it up, and throw it into the freezer until it gets chilly enough for you to justify a delicious, blended soup.

So, this recipe came to me the way lots of my weird, baby Frankenstein’s creations do: I found an ingredient on sale, looked up ideas on Pinterest, then used my favorite as inspiration for this.

While the recipe I found would certainly satisfy plenty of people, I like more complicated flavor profiles. And there is no way I can pour hot soup into a blender without making a huge mess. If you like less punchy soups, and trust your pouring skills, go check out my muse here, but if you’re feeling daring, take a crack at this one.

Vegan Curried Summer Squash Soup
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Vegan Curried Summer Squash Soup

Recipe by MonicaDifficulty: Pretty easy
Servings

6

servings
Prep time

15

minutes
Cooking time

30

minutes

Ingredients

  • 1.5 quarts diced up summer squash (5 little babies)

  • 1 smallish onion, diced

  • 1 tsp garlic

  • 2 cups vegetable broth

  • 1 can coconut milk

  • 1 tablespoon white vinegar

  • 1-2 tablespoons lime juice

  • 2 tablespoons curry powder

  • 2 tsp cumin

  • 1 1/2 tsp turmeric

  • 1 tsp cayenne, more to taste

  • 1/4 tsp turbinado sugar, optional

  • Salt and pepper to taste

Directions

  • First, chop up your vegetables. In a big pot (I used my big beautiful Dutch oven, but you can use whatever is safe on the stop top and big enough to accommodate the ingredients), add a bit of water or vegetable broth and turn on the heat to medium.
  • Add the onions, and cook for a few minutes until translucent, adding more liquid as needed to keep from sticking.
  • Next, add the squash and garlic, as well as the broth. Cook for another 10-15 minutes, low and covered, until the squash is nice and soft.
  • Add in the coconut milk and spices (except for the sugar), give it a quick stir, and grab your immersion blender*.
  • Blend the soup until it is the texture you desire. I like it to have a few minor chunks for variety, but you do you.
  • Add remaining ingredients and let simmer for a few additional minutes.
  • Taste and adjust seasoning as needed.
  • Enjoy!

Notes

  • On the subject of immersion blenders. Listen here, babes. Hear my pleas. You need one. No exceptions. You can buy them at a big box store for under $20, and within the first month you have it, it will pay for itself in usefulness. I’m not usually a gadget girl, but this should be considered a kitchen essential.
Inspired by this recipe.

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