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    Home » Recipes » Soups / Stews / Chili

    Modified: Oct 26, 2022 · Published: Nov 22, 2016 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

    Curried Summer Squash Soup

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    This simple healthy Curried Summer Squash Soup is comfort food in a bowl. Infused with coconut milk for a rich flavor.

    Curried Summer Squash Soup in bowls birds eye view.

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    This rich Curried Summer Squash Soup is warm and comforting. It is perfect for curling up on cold winter days.

    I don't garden much, but I've heard that yellow squash and zucchini can really take over the garden.

    So this recipe is great for using up some of that yellow squash.

    Other recipes to use up your yellow squash are my Yellow Squash Chips with Salt and Vinegar and my Stuffed Summer Squash.

    Ingredients

    This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

    • Squash: I used yellow squash, but you could also use zucchini or kabocha squash.
    • Onion: Adds a sweet pungent flavor.
    • Garlic: Adds a pungent flavor.
    • Vegetable broth: I used low-sodium vegetable broth because I like to control the amount of sodium.
    • Curry powder: I used Thai curry powder, but regular curry powder works just as well. Adds a warming spice flavor.
    • Olive oil: To cook the onion in. Adds flavor.
    • Coconut milk: I used full-fat coconut milk. If you want to use light coconut milk, you may want less vegetable broth.
    • Salt and pepper: Enhances flavor and adds flavor.

    Variations / Additions

    • Curry paste
    • Minced ginger
    • Peanut butter for a rich nutty addition
    • Cilantro for serving
    • Lime juice for serving
    • Chopped peanuts for serving

    Instructions

    1. Heat olive oil in a stock pot. Add onions and cook until translucent.
    2. Add yellow squash and garlic. Cook until tender.
    3. In a high speed blender blend the squash onion mixture with half to all of the coconut milk.
    4. Pour mixture back into the stock pot. Add vegetable broth, Thai curry powder, salt and pepper.
    5. Bring ingredients to a boil, then reduce heat and simmer for about 15 minutes.

    Storage

    This curry soup will last up to 5 days in an airtight container in the fridge. You can also freeze it. In the freezer, it will last several months.

    Other Vegan Soup Recipes

    • 5 Ingredient Thai Curry Pumpkin Soup
    • Tofu Noodle Soup
    • Creamy Corn Soup with Jalapeño
    • 3 Ingredient Vegan Chili
    • Creamy Tomato Soup with Balsamic Vinegar

    Curried Summer Squash Soup in bowls.

    For all you gardeners out there who 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 Crispy Fried Squash Recipe (which can be baked if you prefer).

    *Don't forget to come back and leave your feedback and star rating.

     

    📋 Recipe

    Curried Summer Squash Soup
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    4.50 from 4 votes

    Curried Summer Squash Soup

    This simple healthy Curried Summer Squash Soup is comfort food in a bowl. Infused with coconut milk for a rich flavor.
    Course Soup
    Cuisine Indian inspired
    Prep Time 5 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 30 minutes minutes
    Servings 4
    Calories 281kcal
    Author Willow Moon
    Prevent your screen from going dark

    Equipment

    • high speed blender

    Ingredients

    • 2 tablespoons olive oil
    • ½ cup chopped onion
    • 2  yellow summer squash (4 cups chopped)
    • 1 clove garlic minced
    • 13.5 oz. coconut milk
    • ½ cup low sodium vegetable broth
    • 1 tablespoon + 2 teaspoons Thai curry powder or regular curry powder
    • salt and pepper
    US Customary - Metric

    Instructions

    • Heat olive oil in a stock pot. Once hot, add chopped onion. Cook until translucent.
    • Add chopped squash and garlic, and cook until tender.
    • In a blender, mix onion, garlic, and squash. Add half to all of the coconut milk and blend until smooth and creamy.
    • Put back in the pot 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.

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    Nutrition

    Calories: 281kcal | Carbohydrates: 9g | Protein: 3g | Fat: 27g | Saturated Fat: 19g | Cholesterol: 0mg | Sodium: 133mg | Potassium: 519mg | Fiber: 1g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 19.3mg | Calcium: 44mg | Iron: 3.9mg
    SIGN UP for my newsletter, get a FREE 30 Minute Vegan Dinners 7-Day Meal Plan as a welcome gift! 💌

    *Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results

     

    More Soups, Stews, Chili

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      Slow Cooker Tempeh Chili
    • African Peanut Stew
      African Peanut Stew
    • Vegan Black Bean Soup
      Vegan Black Bean Soup

    Reader Interactions

    Comments

      4.50 from 4 votes (3 ratings without comment)

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      Recipe Rating




    1. GlobalColor says

      August 14, 2024 at 7:58 pm

      Easy to make, tastes good. Used full fat coconut milk, probably wouldn't be good with lite.4 stars

      Reply
    2. Sally says

      May 15, 2021 at 8:43 am

      I had to laugh…. I was searching for squash recipes because we just picked up a bunch from the same organization in Arizona that you talk about Can’t wait to try this one!

      Reply
      • Willow Moon says

        May 16, 2021 at 5:29 am

        Small world! I have a fried squash chips recipe (you can also bake) that I created because you get so many squash in a box. I probably have even more, but that’s what I remember off hand. I hope you like it!

        Reply
    3. Baia says

      November 27, 2016 at 3:37 am

      WOW I never thought of adding curry to my squash soup. Will definately try someday

      Reply
      • Willow Moon says

        November 30, 2016 at 9:00 am

        You should! It is a great addition!

        Reply
    4. Alex says

      November 26, 2016 at 12:10 pm

      Wow, this looks beyond delicious!

      Reply
      • Willow Moon says

        November 26, 2016 at 1:58 pm

        Thanks Alex!

        Reply
    5. Nicole Parise says

      November 26, 2016 at 6:06 am

      This looks amazing! Love curry everything, saving!
      xx nicole

      Reply
      • Willow Moon says

        November 26, 2016 at 1:58 pm

        I know, I can never have too much curry!

        Reply
    6. Mary Barham says

      November 25, 2016 at 12:55 pm

      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!

      Reply
      • Willow Moon says

        November 26, 2016 at 1:57 pm

        Great! I hope you both like it!

        Reply
    7. Jenine says

      November 25, 2016 at 11:31 am

      YUM! This seems like it would be delicious with all the ingredients it requires, yet very simple to make!

      Reply
      • Willow Moon says

        November 26, 2016 at 1:55 pm

        It is definitely delicious and simple to make - my favorite kind of recipe!

        Reply
    8. Savannah says

      November 25, 2016 at 8:16 am

      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

      Reply
      • Willow Moon says

        November 26, 2016 at 1:54 pm

        Thanks Savannah!

        Reply

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