Chilled Spiced Yellow-Squash Soup
Published August 18, 2007
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds yellow crookneck squash, trimmed and roughly chopped
½ cup olive oil, plus more to garnish
⅛ teaspoon red-pepper flakes
½ teaspoon cumin seeds, toasted and ground
¼ teaspoon coriander seeds, toasted and ground
⅛, teaspoon ground turmeric
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon lime juice
Chopped mint, to garnish
Nutritional analysis per serving (6 servings)
7 grams carbs; 193 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 19 grams fat; 2 grams fiber; 408 milligrams sodium; 2 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 ½ cups water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
- Step 2
Once the squash has cooled, purée it in a blender on high for 30 seconds. Pass through a fine-mesh sieve. When completely cool, season to taste with the lime juice, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.
Private Notes
Comments
You could replace part of the water with coconut milk.
Great with a dollop of yogurt and a drizzle of chili crisp. Used 1 can of coconut milk for a double recipe
Some Like It Hot! I wanted hot soup for a cool day and I had beautiful dark yellow squash from the farmers market. I used organic chicken broth instead of water and sautéed some onions in the oil (I used less oil) then added a lonely white sweet potato I had already peeled . I cooked it for a while until the potato got a little soft and then I added the squash . I am waiting for it to cool before I puree it but it already tastes amazing. Some will go in the freezer for those days when only hot soup will do.
Very bland. I wish I had used chicken broth instead of water and cut back on the oil. I like some of the suggestions in the Comments. For now, I'll just freeze it. Maybe it's meant to be a soup that serves as a neutral base for all kinds of toppings.
I looked for a fast, easy way to use up two pounds of summer squash, and this recipe is it! By using pre-ground spices, a stick blender right in the pot, and skipping the cooling and straining, I had lunch on the table in 26 minutes. And it was delicious. The just-right spices are there in the background but the vegetal taste of squash and olive oil are out front, as they should be. I'm sure the chilled, strained version is fine dining, but the quicker one is good healthy comfort food.
I really dislike when ingredients like “1 1/2 cups of water” are not listed with the ingredients but hidden in the body of the Directions.