Vegetarian Soups

Yellow Squash Soup

by Spoorthy
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Yellow Squash Soup

  • Author: Spoorthy
  • Total Time: 45
  • Yield: 12 servings
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Description

Yellow squash(summer squash) also is known as yellow Zucchini is a vegetable that grows well in a hot and humid climate. This type of squash is good to use, unlike Fall varieties. It bakes and blends well with other vegetables to make a puree.

Ingredients

Yellow Squash- 4 cups

Olive Oil- 2 Tbsp

Salt- 1/4 tsp

Black Pepper- 1/4 tsp

Butter- 1 Tbsp

Ginger- 1 Tbsp

Shallots-1/2 cup

Apples- 1 (diced)

Vegetable Broth- 2 cups

Nutmeg- 1/4 tsp

Water- 1/2 cup

Cayenne Pepper- 1/4 tsp (substitute; red chili powder)

Cumin Powder- 1/2 tsp

Coconut Milk- 1/2 cup

Instructions

1. Deseed the squash and cut into small pieces. 

2. Transfer it to the oven-safe bowl and add 1 Tbsp olive oil, salt(1/4 tsp) and black pepper(1/4 tsp).

3. Bake at 325 F for 20 minutes. Allow the squash to cool down to make a puree.

4. In a pan, add 1 Tbsp butter, add in 1 Tbsp of fresh ginger, and 1/2 cup shallots. Saute until it is light golden brown. Allow this to cool down to make a puree with squash.

5. Now, in a blender, add the baked and cooled squash, and sauteed ginger/shallots. To this, add 1 whole apple diced (with the skin) and 2 cups of vegetable broth.

6. Blend the above mixture into a smooth paste and set it aside.

7. Now take 1 Tbsp of olive oil in a pan. Once the oil is hot, add the prepared squash puree and stir to mix it well. Set the temperature on low- medium in the beginning of the cooking process.

8. Add 1/4 tsp nutmeg to the puree and mix well. Add 1/2 cup of water or more. This is the time to adjust the consistency of the soup as we start adding all the remaining spices and increase the heat to medium-high.

9. Add 1/4 tsp of cayenne pepper, 1/2 tsp of cumin powder, and 1/2 cup of coconut milk. Increase the temperature to medium-high.

10. Stir the soup continuously so that it doesn’t burn when it reaches the boiling point. Continue to boil the puree for 15 minutes on medium-high temperature.

11. Garnish with nuts, coconut milk, and sweet fennel(optional). Serve warm with fresh bread.

Notes

1. Spices in the recipe can be modified or skipped if preferred.

2. Coconut milk balances out all the bitterness from all the spices. It can be substituted with heavy creme or half and half.

3. Look for the consistency of the soup throughout the process and adjust the water accordingly. 

  • Prep Time: 20
  • Cook Time: 25
  • Category: Vegetarian Soup
  • Method: Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 386 kcal
  • Sugar: 3.49 g
  • Sodium: 60 mg
  • Fat: 41.58 g
  • Saturated Fat: 32.34 g
  • Unsaturated Fat: 0.90 g
  • Trans Fat: 0.0001 g
  • Carbohydrates: 6.5 g
  • Fiber: 1.9 g
  • Protein: 1.01 g
  • Cholesterol: 1 mg

Keywords: vegetarian soup, yellow summer squash, baked squash apple soup, mildly spiced squash soup, summer soup

 Deseed the squash and cut into small pieces. 
Transfer it to the oven-safe bowl and add 1 Tbsp olive oil, salt(1/4 tsp) and black pepper(1/4 tsp).
 Bake at 325 F for 20 minutes. Allow the squash to cool down to make a puree.
In a pan, add 1 Tbsp butter, add in 1 Tbsp of fresh ginger, and 1/2 cup shallots. Saute until it is light golden brown. Allow this to cool down to make a puree with squash.
Now, in a blender, add the baked and cooled squash, and sauteed ginger/shallots. To this, add 1 whole apple diced (with the skin) and 2 cups of vegetable broth.
 Blend the above mixture into a smooth paste and set it aside.
Now take 1 Tbsp of olive oil in a pan. Once the oil is hot, add the prepared squash puree and stir to mix it well. Set the temperature on low- medium in the beginning of the cooking process.
Add 1/4 tsp nutmeg to the puree and mix well. Add 1/2 cup of water or more. This is the time to adjust the consistency of the soup as we start adding all the remaining spices and increase the heat to medium-high.
Add 1/4 tsp of cayenne pepper, 1/2 tsp of cumin powder, and 1/2 cup of coconut milk. Increase the temperature to medium-high.
Stir the soup continuously so that it doesn’t burn when it reaches the boiling point. Continue to boil the puree for 15 minutes on medium-high temperature.
 Garnish with nuts, coconut milk, and sweet fennel(optional). Serve warm with fresh bread.