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.

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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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 vegan, gluten free

Keyword curried yellow squash soup, vegan soup, yellow squash soup

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4

Calories 281kcal

Author Willow Moon

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

US Customary - Metric

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

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

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