This simple healthy Curried Summer Squash Soup is comfort food in a bowl. Infused with coconut milk for a rich flavor.
I could eat curry almost daily, and lately I have been. This Curried Summer Squash Soup is only one of many curry recipes that I have been enjoying.
This week I also made my Curried Acorn Squash Soup, which I originally posted almost a year ago. With that soup, I roasted the acorn squash to bring out it's nutty flavor. For those of you who don't have Summer squash available right now, the acorn soup recipe is a good alternative.
I have to admit that sometimes recipes come out of necessity. That was the case here. I had a lot of Summer squash to use up.
There's an organization in Arizona where you pay $10 for up to 60 lbs. of produce. They always seem to have Summer squash and zucchini in the load.
Since I wanted to showcase the Summer squash, I thought a curried soup was a good choice. It is pretty much fool-proof.
Even though I am sure that I will create more curry recipes in the future, I promise to strive to keep them fresh and creative.
Speaking of creative (or a bit strange, but tasty), have you checked out my Curry Stuffed Jalapeños? They are creamy, nutty, and spicy, with three ingredients that you would not expect to see together.
Curried Summer Squash Soup
For all you gardeners out there that have an abundance of yellow Summer squash, here is a recipe to make them the stars of the show. Another great recipe to use them up is my Fried Squash recipe (which can be baked if you prefer).
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You May Need:
Curried Summer Squash Soup
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 yellow summer squash (4 cups chopped)
- 1 clove garlic minced
- 13.5 oz. coconut milk
- 1/2 cup low sodium vegetable broth
- 1 tablespoon + 2 teaspoons Thai curry powder or regular curry powder
- salt and pepper
Instructions
- Heat olive oil in a pan. Once hot, add chopped onion. Cook until translucent.
- Add chopped squash and garlic, and cook until tender.
- In a food processor, mix onion, garlic, and squash. Add half to all of the coconut milk and blend until smooth and creamy.
- Put back in the pan and add the rest of coconut milk (if any left), vegetable broth, Thai curry powder, salt and pepper. Bring to a boil, then lower heat to medium-low and simmer about 15 minutes.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Savannah says
Mmmmmmmmmm, this looks sooo good!!! The color is just fantastic, and I imagine it's such a perfect curry to enjoy over the weekend. Thanks so much for sharing <3
Willow Moon says
Thanks Savannah!
Jenine says
YUM! This seems like it would be delicious with all the ingredients it requires, yet very simple to make!
Willow Moon says
It is definitely delicious and simple to make - my favorite kind of recipe!
Mary Barham says
So my grandmother is coming into to town to stay with me.... and needless to say I have been trying to figure out what to make her!! THANK YOU!!! She will love me for this!
Willow Moon says
Great! I hope you both like it!
Nicole Parise says
This looks amazing! Love curry everything, saving!
xx nicole
Willow Moon says
I know, I can never have too much curry!
Alex says
Wow, this looks beyond delicious!
Willow Moon says
Thanks Alex!
Baia says
WOW I never thought of adding curry to my squash soup. Will definately try someday
Willow Moon says
You should! It is a great addition!