Spicy Summer Squash Soup

Posted on Jun 22, 2013

You may have noticed by now that I love making soups. There’s just so much you can do with broth, a few vegetables and some spices. This particular soup I tried for the first time this week, and I’m in love with it.

squash soup

The recipe below is adapted from Alice Waters’ cookbook The Art of Simple Food. I, as usual, took the liberty of making some adjustments. One major change: she uses mint in her version, and I’ve never been a huge fan of mint. If you’re a fan, give it a try.

Begin by heating olive oil over medium heat in a large pot or stock pot. Add:

1 large yellow onion, sliced

Let it cook for about 10 minutes. Turn the heat down if they start to brown. Then add:

Salt
2 cloves of garlic, sliced
1 teaspoon paprika
about 1/2 teaspoon ground cumin
about 1/2 teaspoon turmeric
about 1/2 teaspoon of ground coriander
1/2 teaspoon cayenne pepper

(The above spice measurements are approximate. You know me; I often don’t measure spices. Go by taste.) Cook for another few minutes. Stir often so the spices don’t burn. Add:

3 green or yellow summer squash, sliced about 3/4 inch thick

Cook for a couple minutes, then add:

6 cups of homemade vegetable broth

squash soup2

Bring to a boil, then reduce the heat to a simmer. Cook for at least 15 minutes, or until squash is tender. Once tender, puree the soup.

Serve with freshly ground pepper and Greek yogurt, squeeze lime juice on top, and serve, as always, with crusty bread.