Most days, I feel like there is so much on my plate that when something…
This is an amazing soup that I originally found in The Cook’s Garden cook book. I have since made it many times and adapted the recipe slightly. This soup is delicious when served cold, making it a nice dish for the summer months when summer squash and zucchini are in abundance. I have also served it hot and love it that way as well. Those who grow squash know that there is always enough to freeze and I would say that the best part about this recipe is that it turns out just as well when it is made with frozen squash. Because of this, it is now one of my favorite wintertime soups (this is when I most often eat it hot) – warming, creamy and satisfying!
In a heavy bottom sauce pan heat:
2 Tbs. olive oil or butter
When hot, add:
1 large or 2 small onions, chopped
Saute onion until translucent, about 5 minutes, then add:
5-6 cloves of garlic, finely chopped
1 – 2 Tbs. curry powder (depending on your preference, I like a lot!)
1 tsp. dried powdered turmeric (or 1 Tbs. fresh, if you can get your hands on it)
1 Tbs. fresh grated ginger or 1 tsp. dried powdered ginger
1 tsp. salt
Saute until aromatic, then add:
3 -4 medium sized summer squash or zucchini chopped or cubed (4-5 cups)
2 large or 4 small potatoes chopped or cubed (2 cups)
1 tsp. salt
Saute for several minutes before adding just enough water to cover all ingredients. Resist the temptation to add too much water, this will water down your soup! Bring to a light boil and simmer on low until potatoes and squash are tender. I usually cook it with the lid off so that the water will reduce a bit, making the soup richer and more flavorful.
Once all ingredients are cooked, add:
12 oz. unsweetened coconut milk
Pure all with an immersion blender or in a food processor or blender. Taste for salt and serve hot or cold. Garnish with freshly ground black pepper, a tsp. of coconut oil or creme fraiche and a few leaves of cilantro.