It’s around this time of year when the output of garden produce really starts to sneak up on us. The mounting pile of zucchini/yellow squash were calling out to me again. Joe was “looking forward” (not!) to yet another trip to the dentist. Not certain of the state his mouth would be in when he got home, I decided to make a curried summer squash soup. No chewing required!
Curried summer squash soup gets it’s heat from Thai curry paste. A paste, as opposed to a curry powder is made up of mostly wet ingredients. A Thai cookbook I have lists fourteen different recipes for curry paste. Green curry paste is a combination of aromatic herbs such as lemongrass, galangal, kaffir lime and gets its color from fresh green chilis. Red chili paste uses dried red chilis. We grow many of the uniquely Thai ingredients and someday should make my own but I decided on the convenience of a jarred variety.
Since green curry paste is considered the hottest, add it to your own taste. Start with a half teaspoon and go from there. We like a little heat so I used a whole tablespoon.
This recipe is very simple. I peeled the bumpy skin and removed the seeds from the squash. Just a little chopping, sautéing and into the blender for a spin. It’s equally good hot or cold. The mild nutty flavor of the squash pairs nicely with the heat of the curry paste. Top with a dollop of sour cream and a sprinkling of cilantro for a creamy warming summer taste treat.
Curried Yellow Squash Soup
Adapted from a recipe in Bon Appetit
Serves four
Ingredients
- 3T vegetable oil
- 4c chopped yellow squash (zucchini would be fine also)
- 3/4 c chopped onion
- 1/2t to 1T Thai green curry paste
- Kosher salt and freshly ground pepper
- 3 1/2c low sodium chicken broth
- Sour cream
- Cilantro sprigs
Directions
- In a medium saucepan heat 3T vegetable oil over medium high heat.
- Add squash, onion and curry paste. Season with kosher salt and freshly ground pepper to taste. Cook until tender, 8-10 minutes.
- Add chicken broth and bring to a boil. Reduce heat and simmer until the squash is tender, 25-30 minutes.
- Puree the soup in a blender until smooth. Taste to correct seasonings.
- Serve soup warm or cold, topped with sour cream and cilantro sprigs.
