Sunday, August 10, 2014

Summer Squash Soup with Red Thai Curry


I see little bits of fall approaching. The wind has picked up, the berries are ripe and the days are becoming shorter. I'm certainly not ready as change is never easy, Once fall is here I will not want that season to end and so on till the next, there never seems to be enough time.


If you are still looking for ways to use up summer squash from your garden, here is a great recipe. The soup is flavored with coconut milk and red Thai curry and takes under 30 minutes to make. The recipe today has been adapted from Heidi Swanson's book, "Super Natural Every Day". In her original recipe she makes tofu croutons for the garnish and adds slivers of fresh basil. If you like summer squash, coconut milk and red curry, you will definitely enjoy this.

What is your favorite season of the year?

Ingredients:

1 tablespoon red Thai curry paste
3 tablespoons coconut oil
3 shallots, (minced)
Sea salt, a couple of pinches
1 1/2 pound squash, about 5 medium, cut into 3/4 inch slices (I used summer and zucchini)
1 medium potato (cut into small chunks)
3 cloves garlic (minced)
2-2 1/2 cups water (start out with the 2, add more if needed)
10 ounces canned coconut milk (I used whole coconut milk)

To prepare:

In a heavy soup pot add coconut oil and curry paste, then mix well together, mashing down with a wooden spoon. Heat until fragrant, about one minute.


Add shallots, a pinch of salt and saute a few minutes until soft. Stir in squash and potatoes, then add garlic and cook for a minute or so. Add water and coconut milk and bring to a boil, reduce heat and simmer, about 10 to 15 minutes, until potatoes are tender and zucchini is just cooked, but not raw.


Taste, and adjust seasoning. I ended up adding a little more curry paste and salt and the broth was wonderful. Bon appetit!








Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

46 comments:

  1. My favourite season is anything but winter! And I love the summer squash soup. I don't usually think about soup in the summer, but this would be delicious.

    ReplyDelete
    Replies
    1. Thanks Beth, winter sometimes does get to be a bit much.

      Delete
  2. That looks delicious! Great way to use summer squash :)

    ReplyDelete
    Replies
    1. Hi June, yes, we have zucchini coming out of our ears.

      Delete
  3. I love the idea of adding red curry to squash soup - nice transition from summer to fall. Definitely adding this to my "to cook" list!

    ReplyDelete
  4. Love red thai curry and adding summer squash sounds great! A big bowl of this warm and comforting soup sounds great!

    ReplyDelete
  5. Hi Cheri,
    I've been on a little break and it seems like I missed so much! What a beautiful soup and perfect timing because I was browsing through some Thai Curry soups lately. I seem to have this persistent craving and it's not going away until I have some! Thanks for a great dish!

    ReplyDelete
    Replies
    1. Thanks Robyn, hope you had a nice vacation.

      Delete
  6. I love the look of this colorful, simple, and flavorful soup! I too can't believe fall is starting to come, it's like the summer has just flashed by!

    ReplyDelete
    Replies
    1. Hi Phi, I know it's crazy this year, not sure why.

      Delete
  7. This does sound delicious! My zucchini haven't been producing as much as I'd like but there's always the farmers' market :)

    My favorite season is spring when I start planting and looking forward to watching everything grow in the summer, like my zucchini :) It's the anticipation season for me.

    ReplyDelete
    Replies
    1. Hi Susan, I love spring too, there is so much anticipation.

      Delete
  8. Sounds like a dish I would love! Spring is here and I'm looking forward to the long summer we are expecting :)

    ReplyDelete
    Replies
    1. Hi Tandy, that's right we are basically opposite seasons.

      Delete
  9. So excited for fall. Especially so I can eat this kind of stuff!

    ReplyDelete
    Replies
    1. Hi Francesca, can't believe it is so close.

      Delete
  10. I have SO much zucchini to use and this soup looks like the perfect way. I don't know what happened to summer -- it just whipped right by! Fall is my absolute favorite, but in Michigan we hop from summer to winter with maybe 3 days of fall in between lol

    ReplyDelete
    Replies
    1. Hi Kelly, never been to that part of the country, Phoenix is like that from spring to summer.

      Delete
  11. I am so not ready for fall, I need summer for at least another month.
    On the bright side, when fall comes I'll be able to make this amazing looking soup!

    ReplyDelete
    Replies
    1. Thanks Mike, it's a easy recipe that packs a lot of flavor.

      Delete
  12. What a fabulous recipe! Summer isn't far off here - yay!
    Have a super day.
    :-) Mandy xo

    ReplyDelete
  13. I would LOVE to be sitting by the sea today.
    Just quiet..watching it..You and I are echoing the words of summer ending today..
    I am not ready either..
    Yet I see and feel the changes..
    Your soup looks comforting and delicious.

    ReplyDelete
    Replies
    1. Thank you, yes, there are subtle changes. It's going by way too fast.

      Delete
  14. I LOVE cooking with red thai curry paste. I'm about to make a sweet potato soup using it, so glad to see this recipe (so I can use the rest of my jar too!)

    ReplyDelete
    Replies
    1. Hi Kylee, that sounds really good, will have to try making that myself.

      Delete
  15. I definitely need to make a batch of red curry paste so that I can try this. It is zucchini season and they are beginning to be left on people's doorsteps! What a good way to use them. ~ David

    ReplyDelete
    Replies
    1. Hi David, your recipe for red curry paste looks wonderful, bet it is much better than the pre-made.

      Delete
  16. Delicious summer squash soup.. love that you used thai curry paste and coconut milk. .. I can only imaging how amazing its gonna taste. . Can't wait to try! :)

    ReplyDelete
  17. Ooo I'm going to make this this weekend! Love all things curry and it's such a great way to keep the squash love alive!

    ReplyDelete
  18. Squash soup is truly one of my favorite foods. And why not make it in the summer? Really nice use of curry and squash, Cheri. Looks delicious!

    ReplyDelete
    Replies
    1. Hi Sarah, I agree, it is a great soup. Thanks!

      Delete
  19. Dear Cheri, that soup looks so fabulous - the recipe sounds wonderful and healthy. We have had fall-like weather these past couple of days and I have actually had a craving for soup these days - I would love a bowl of your Summer Squash Soup, please!

    ReplyDelete
    Replies
    1. Thanks Andrea, we have squash coming out of our ears right now, always looking for recipes.

      Delete
  20. The quality of light is changing, and the days are becoming noticeably shorter, so I see fall just beginning to arrive here, too. Loads of summer squash still in the stores, though, so summer flavors still linger. Love this recipe! Great flavors -- thanks.

    ReplyDelete
    Replies
    1. Hi John, yes summer is slowly fading away, but the zucchini is still growing strong.

      Delete
  21. It was actually chilly here this morning...it's been one strange summer. I could have eaten a bowl of your warm soup for dinner and been very happy!

    ReplyDelete
    Replies
    1. Hi Liz, it has been a strange summer here too. Thanks for stopping by.

      Delete