Hot and Spicy Summer Squash Soup
This delicious curried soup is perfect in the summer months when squash is plentiful and ripe and you don’t want to spend hours in the kitchen. And, if you find yourself craving it in the wintertime, know that it can be enjoyed chilled or warm. The compilation of garlic, curry powder, ginger, and paprika create an absolutely astounding flavor and aroma, so kick back and enjoy this Hot and Spicy Summer Squash Soup with a light salad or a piece of grilled chicken.
Serves 3–4
1 tablespoon olive oil
1⁄2 yellow onion, roughly chopped
1⁄2 teaspoon minced garlic
2 large summer squash, roughly chopped
1 (28-ounce) container vegetable stock
1 teaspoon curry powder
1 teaspoon ground ginger
1⁄4 teaspoon paprika
1 teaspoon each salt and pepper
1⁄2 cup chopped green onion
- In a medium sauce pot, heat olive oil over medium heat. Add onion and cook for about 5–6 minutes. (Make sure onion is translucent and does not brown.) Add garlic and summer squash and sauté for about 8–10 minutes, until squash is soft.
- Add the remaining ingredients (except for the chopped green onion) and bring to a boil. Turn heat to low and let simmer for about 10 minutes. Remove from heat.
- Once cooled slightly, blend mixture (in food processor or with immersion blender) until smooth. Serve warm or chilled, topped with chopped green onions.
