Posted by: ohmypuddin | July 12, 2010

Indian-Style Summer Squash Soup

Thanks for all the veggie suggestions, everyone! I really liked Cynthia‘s soup suggestion. I decided to go with a squash soup, since we had about 2 pounds of squash. This particular recipe calls for summer squash or zucchini. With the one zucchini in our haul, that made exactly 2 pounds of produce.

With some onions, garlic, butter, dairy and curry powder, this recipe is creamy with a warmth at the end from the curry. I love curry and will use any excuse to cook with it. If you’re looking to make it healthier, you can try using no dairy, or substituting the dairy for yogurt. The dairy just makes it creamy. Before you add the dairy, you puree all the vegetables, and it looks like it would make a nice semi-chunky soup without the dairy.

John used the onions and cucumbers for pickling. Look for that post soon!

If you haven’t checked out the recipes from the previous post, please do! There were lots of great suggestions in there that I’ve filed away for future use.

Indian-Style Summer Squash Soup

From Food & Wine

Ingredients

  • 4 tablespoons unsalted butter
  • 1 large onion, coarsely chopped
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon Madras curry powder
  • 2 pounds small summer squash or zucchini, cut into 1-inch rounds
  • 3 cups chicken stock or canned low-sodium broth
  • 1 1/2 cups buttermilk
  • 1 cup half-and-half
  • Salt and freshly ground pepper
  • 1/4 cup finely chopped cilantro

Directions

  1. Melt the butter in a large saucepan. Stir in the onion and garlic, cover and cook over low heat, stirring occasionally, until softened, about 15 minutes. Add the curry powder and stir over moderate heat for 1 minute. Stir in the squash, add the stock and simmer over moderate heat until the squash is soft, about 25 minutes.
  2. Puree the soup in batches in a blender or food processor. Pour the soup into a clean saucepan and stir in the buttermilk and half-and-half. Season with salt and pepper and simmer just until heated through. Ladle the soup into shallow bowls, sprinkle with the cilantro and serve.

Make Ahead

The soup can be refrigerated for 2 days. Add the cilantro just before serving.


Curry Butternut Squash Soup

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Responses

  1. Wow it sounds really interesting. I really love to try it.
    Thanks for sharing,
    Tes

  2. My CSA has delivered so much squash recently and I’m looking for new things to do with it. I think this is a great idea. Thanks for the post.

  3. […] even after the squash and zucchini soup, we still had a lot of vegetables. A lot. John loves pickles, and all things pickled, so he pickled […]

  4. Found this in Foodista! I like this recipe, I think I’m grabbing a copy of this 😀 Hope you don;t mind. Keep it up! Cheers, Amy from Australia


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