Ten Step Curried Summer Squash Soup

September 27th, 2010 / Comments 3

Our friends Annie and Andre came to spend the weekend and our fridge was overflowing with vegetables.

curry flowers c egbert Ten Step Curried Summer Squash Soup

I used my ten step plan to make a pot of Curried Summer Squash Soup that chased the chill and absorbed some of the squash overload. Here’s how I did it:

Curried Summer Squash Soup

I put three tablespoons of unsalted butter into a large stockpot, and added two small onions and one unpeeled apple cut into half-inch dice. When the apple and onions were tender, I added two tablespoons of curry powder, and cooked the mixture, stirring constantly for one minute. I added one and a half cups of water and two large yellow squash cut in quarter inch slices to the onion mixture and simmered it for about eight minutes, until the squash was soft. I took the pot off the heat and used an immersion blender to puree the soup. I added one thirteen-ounce can of coconut milk, the juice of half a lime and half a teaspoon of salt to the soup. I returned the soup to the burner and when the soup was hot, I served it topped with a sprinkle of fresh cilantro leaves.

The soup was yummy, and conversation with Annie and Andre was delicious. With a soup game plan in place, a few basic pantry supplies, assorted vegetables and an adventurous spirit, a simple soup dinner can be on the table in minutes.

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