Wednesday, August 29, 2012

Simple Summer Squash Soup

Simple Summer Squash Soup

This recipe for Simple Summer Squash Soup is one I found on The Kitchn blog, which I just recently discovered and love.  While most of the recipes are out of my realm of pureed, low-fat, and low-glycemic, the plethora of great recipes for most people is astounding.   

But, back to my diet and life.  I modified this soup for my needs by using coconut oil rather than olive oil and the taste of the coconut oil complimented the Indian spices of cumin and curry quite well. Don't be deceived into thinking the use of cumin and curry make the soup too spicy.  It was the perfect amount and did not overwhelm the taste of the summer squash.   I used yellow crookneck summer squash for this soup and, as always, was impressed with how creamy this type of summer squash becomes when it is pureed.  Of course, you could use any type of summer squash that is invading your garden.  This soup got a five star rating by both Tom and me. And the ease of making this soup means Pzazz!  I will likely make it frequently.  

Yellow Crookneck Squash, Zucchini, and Eight Ball Summer Squash

3 Tablespoons coconut oil
1 1/2 lbs summer squash, sliced into 1/2-inch thick pieces (5 cups)
1 medium onion
1 teaspoon cumin seeds (not ground cumin)
1 teaspoon curry powder
4 cloves garlic, peeled and thinly sliced
3 1/2 cups vegetable broth
(I used two 14.5 oz cans of low-sodium vegetable broth, so it was a bit more than 3 1/2 cups)
salt and pepper to taste (if the vegetable broth you use has salt in it already, you probably won't need any additional salt)

In a large pot, heat oil over medium heat.  Add the cumin seeds and cook, stirring often, until just fragrant. Add the garlic and onion and cook until translucent, about 5 minutes. Add sliced squash and cook until just softened, about 10 minutes.

Add curry powder and vegetable broth and bring to a boil. Lower heat to medium-low and simmer about 15 minutes.  Remove from heat, and using an immersion-blender, puree to desired consistency. Allow to cool before seasoning with salt and pepper.

Ladle into soup bowls to serve and garnish with cilantro or parsley, if desired.    

Ready to eat  Simple Summer Squash Soup

Nutrition: (using coconut oil)
Garden Gold in a Glass
Servings per recipe: 6
Serving Size: 1 cup                                        
Calories: 97
Total Fat: 7 g
Cholesterol: 0 mg
Sodium: 88 mg
Total Carbs: 7 g
Dietary Fiber: 2 g
Protein: 2 g


  1. On the pzazz-o-meter, this soup is a 10!!!

  2. So great to see what you have been creating. Andy is bringing Laura down to college tomorrow. She is just SO excited to see her friends and be in an apartment on campus. Hope to see you during the fall on a trip to Duluth!