Summer Squash Soup

Spiced Orange Soup
Spiced Orange Soup
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Ingredients

Adjust Servings:
1 tbsp Olive oil
½ cup Onion minced
2 cups Summer squash finely diced
1 cup yukon gold Potatoes peeled and diced
¼ cup Carrots diced
1 Garlic clove minced
¾ tsp Cumin powder
½ tsp Coriander
½ tsp Turmeric
½ tsp Smoked Paprika
¼ tsp Mustard powder
¼ tsp Cinnamon
pinch Cayenne pepper optional
¼ cup Dry white wine
2 cups low-sodium Vegetable broth
¼ cup Coconut milk plus extra for topping
Salt to taste
Cilantro for garnishing

Nutritional information

286
Calories
15.1g
Fat
29.6g
Carbohydrates
6.6g
Protein
0mg
Cholesterol
100mg
Sodium
  • Dairy-Free Recipes
  • Gluten Free Recipes
Ingredients

Summer Squash Soup

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I love to make this Summer Squash Soup for two on a special and romantic date night with the extra effort and additional love that goes into making this pot. Just describing this soup makes me hungry!

With puréed vegetables of onions, summer squash, Yukon Gold potatoes, carrots and garlic and spiced with cumin, coriander, turmeric, smoked paprika, mustard powder, cinnamon, cayenne pepper and white wine then thickened with a touch of coconut milk, if this recipe is missing anything then let me know! 

 To make Summer Squash Soup, you will need the following ingredients:

Ingridiens for Summer Squash Soup

Steps to make Summer Squash Soup

1
Done
3

Cook onions

Using a heavy-bottomed pot over medium-low heat, pour and heat 1 tablespoon of olive oil and add ½ a cup minced yellow onion. Cook for about 2-3 minutes until fragrant and translucent.

2
Done
5

Add vegetables

Add 2 cups of finely diced summer squash, 1 cup of diced potatoes and ¼ cup of diced carrots. Cook for about 5 minutes until the vegetables begin to soften.

3
Done
1

Add garlic

Add 1 clove of minced garlic and cook for 1 minute.

4
Done
1

Add spices

Add ¾ teaspoon of cumin powder, ½ teaspoon of coriander, ½ teaspoon of turmeric, ½ teaspoon of smoked paprika, ¼ teaspoon of mustard powder, ¼ teaspoon of cinnamon and a pinch cayenne pepper, if using. Cook for another minute.

5
Done
1

Add wine

Pour in ¼ cup of dry white wine and allow to cook away a little, scraping any excess bits from the bottom of the pot.

6
Done
15

Add vegetable broth

Pour in 2 cups of vegetable broth, increase the heat and bring to a boil, then reduce the heat and simmer for about 10-15 minutes until the potatoes are cooked.

7
Done
1

Puree

Using an immersion blender, blend the soup until smooth and puréed.

8
Done
2

Add coconut milk

Add ¼ cup of coconut milk and heat through. Season with salt, to taste.

9
Done

Serve

Divide into 2 soup bowls and drizzle with some coconut milk and sprinkle with paprika and fresh cilantro, for garnishing. Enjoy!

Get ready to dip your crispy French loaf in this delicious Summer Squash Soup. You don’t know what you’re missing! Let us know if you love this recipe and share the love online using our hashtag #cookmerecipes!

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Excellent! I can't wait to make this!

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