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:
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.
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.
Add 1 clove of minced garlic and cook for 1 minute.
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.
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.
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.
Using an immersion blender, blend the soup until smooth and puréed.
Add ¼ cup of coconut milk and heat through. Season with salt, to taste.
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!
