Hot and spicy summer squash soup captures peak squash season in one quick pot. Garlic, curry powder, ginger, and paprika perfume the broth as the squash softens into a silky purée. Serve it warm on a cool evening or chilled on a hot day — it plays both seasons beautifully.
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 (15 ml) olive oil
1⁄2 yellow onion, roughly chopped
1⁄2 teaspoon (10 ml) minced garlic
2 large summer squash, roughly chopped
1 (28-ounce) container vegetable stock
1 teaspoon (5 ml) curry powder
1 teaspoon (5 ml) ground ginger
1⁄4 teaspoon (20 ml) paprika
1 teaspoon (5 ml) each salt and pepper
1⁄2 cup (480 ml) 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.
Pro Tips
- Cook the onion until translucent but not browned — sweet, soft onion is the soup's backbone, and browning turns the flavor bitter.
- Sauté the squash a full 8–10 minutes until it's properly soft before adding stock; it shortens the simmer and sweetens the finished soup.
- Blend it completely smooth in a food processor or with an immersion blender — this soup lives or dies on its velvety texture.
- Chopped green onion on top isn't optional garnish so much as the fresh counterpoint to the warm curry and ginger.
Frequently Asked Questions
Can I serve this soup cold?
Absolutely — it's designed for both. Chill it thoroughly and serve in cups or bowls on hot days, with extra green onion scattered on top.
What kind of summer squash works best?
Yellow summer squash is ideal, but any tender thin-skinned summer squash works. Skip the thick-skinned winter varieties, which need much longer cooking.
How spicy is it?
The heat is gentle and warming — curry, ginger, and a touch of paprika rather than chili fire. Add a pinch of cayenne if you want a proper kick.
How long does it keep?
Up to 4 days refrigerated. The flavor actually improves overnight as the ginger and curry settle into the squash.
Recipe Card
Ingredients
Method
- 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.
