Coconut Curry Summer Squash Soup is a silky smooth soup with warm, curry flavor. It’s an exciting, new way to use that summer squash, and is dairy-free, gluten-free, and vegan, too!
As you can probably tell, I’ve been chin deep in summer squash and loving every minute of it! You know this because I just posted Zucchini and Yellow Squash Noodles with Turkey Sausage Bolognese a few days ago, and here is yet another squash recipe. No noodles this time, though…just a dee-licious summer soup. 🙂
I grew up loving summer squash. My mom steamed it until it was soft and almost melted in my mouth…it had such a velvety texture that way. Normally I steam it or saute it with mushrooms, but I often struggle to find different ways to prepare it. I’m not talking zucchini here, because it’s so universal — quick breads, cakes, snack bars, fritters, meatballs, and even cornbread are all great uses for zucchini.
What I’m talking about is yellow crookneck squash, pattypan or sunburst squash, and zephyr squash, with the pretty green bottoms.
For me, this squash is the epitome of summer, even over my beloved zucchini. Maybe because they come in so many different shapes, sizes, and colors, which make them so much more interesting to me? And they each have a different flavor as well, which I love.
My husband and I had date night at Revival Bar & Kitchen in Berkeley, CA last month, and the menu was full of summery goodness. I knew right away that I was going to order the soup because they had a curried summer squash soup with corn relish on the menu. That soup just had my name on it! It was quite spicy with loads of curry powder, but it was all the inspiration I needed for this soup right here. 🙂
I knew I wanted my soup to be mildly spiced with just enough warm, curry flavor. Then the Thai twist came to my mind, with coconut milk, lime juice, and fresh basil, which gave the soup even more silkiness, brightness, and freshness. I used regular basil because that’s what I had, but Thai basil would also be fantastic.
It look me three different tries to get this soup the way I wanted it, so yeah…I have been chin deep in squash. And since I love it so much, that’s definitely not a bad thing. Like I said, I’ve been loving every minute of it. I hope you make this soup and love every delicious minute of it, too! 🙂
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, chopped
- 1 clove garlic, minced
- ¾ teaspoon curry powder*
- 1½ lbs. summer squash, ends trimmed and cut into 1" pieces*
- 4 cups low sodium vegetable stock
- ¼ cup coconut milk (I used full fat), plus more for serving
- juice of ½ lime, plus more for serving
- salt and pepper, to taste
- chopped fresh basil or thai basil, for serving
- Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and saute 8 minutes or until translucent. Add the garlic and curry powder, and saute 30 seconds. Add the squash and saute 2 minutes longer. Add the stock, and bring to a boil. Once boiling, reduce heat to medium low and simmer 15 minutes or until the squash is tender. Remove from heat.
- Puree the soup in a blender or food processor leaving the insert out of the top to allow the steam to escape. Pour into a large serving bowl and add the coconut milk, lime juice, and salt and pepper, to taste. Taste and adjust the seasoning if necessary. Serve the soup drizzled with a bit of coconut milk, chopped fresh basil, and extra lime wedges if desired. Enjoy!
Recipe by Flavor the Moments.