More squash – and with squash, you don’t need to add milk or anything heavy to make the curry flavors stand out. Just pop the squash in the food processor to make everything creamy and delicious. Plus, it freezes nicely, just like all the other squash soups I’ve made this summer.
Curried Summer Squash Soup
4 summer squashes, cut into 1/2-in cubes
4 red potatoes, cubed
1-2 garlic cloves
4 cups stock
Start by browning the onion with the garlic in some olive oil. Add the squash and potatoes and continue to cook. Add in all the spices, stirring frequently so they become fragrant and don’t burn. After vegetables begin to soften and caramelize, add 3 cups of stock. [I also added some white beans at this point.] Cook with the lid closed until potatoes are soft.
Pull out 2/3 of the squash and vegetables and puree in a food processor or blender in batches, then add back into the soup. Add in the remaining 1 cup of stock and all the corn, green beans, and peas, cooking soup until it’s warm and newly added vegetables are just beginning to cook but are still crisp. At this point, also add in cayenne to taste.