I was desperately looking through recipes trying to find something to do with all of this extra squash I suddenly have on hand. Normally, I have tons of zucchini and have found ways to use it up BUT for some reason none of my zucchini plants were happy this year. May have something to do with being on bed rest, ya think?
No luck on something sounding like a recipe my overly finicky tastebuds would like right about now. Yellow squash is, well, slimy if not handled correctly. Most of the recipes seemed like they just encouraged that in the final dish.
Unlike most normal people, I actually enjoy a nice soup when the weather is hot. Simple to prepare, light and not too heavy on the calories. An added plus is finding yet another way to get more vegetables into my diet. So I looked at some ideas from other peoples recipes and decided to use a trick I learned when I came up with my cream of asparagus soup- add potato for richness and to balance out the slippery mouth feel that pureed squash is known for.
I liked the idea of adding curry and ginger to give the soup an oriental twist. Sure enough, the recipe works for me. You may feel the need to adjust the amount of curry, even adding more chicken broth if you feel the need- go ahead, it’s your soup after all!
Curried Yellow Squash & Potato Soup
- 1 onion, minced
- 1 potato, diced
- 2 medium yellow squash, diced
- 1 Tbsp olive oil
- 1 Tbsp Fresh Ginger, minced
- 1 clove Garlic, minced
- ¼ tsp red pepper flakes
- 1 Tbsp Curry Paste or Powder (add more to taste)
- 4 cups chicken stock
- ½ tsp salt (or to taste)
- 1 Tbsp Fresh parsley, finely minced
- Heat the olive oil in a large saucepan and sauté the onion, potato and the squash until golden brown, about 10 minutes over medium heat.
- Add the ginger, garlic and red pepper flakes and continue cooking for a couple more minutes to allow the fragrance of the ginger and garlic to come out.
- Add the curry and stir in well. Now add in the stock and salt to taste. You may want to add a little more curry depending on how it tastes to you.
Allow the soup to cool and using a stick blender, puree (or just pour into a regular blender if that’s what you have)
- Reheat and place the soup into 2 soup bowls and sprinkle with the fresh parsley.
Serve with fresh, crusty rolls or flour tortillas that have been grilled over high heat until brown spots appear.
- Soups For The Summertime (jovinacooksitalian.com)
- Summer Squash Fritters from Aggie’s Kitchen (blogher.com)