Chilled Spiced Yellow-Squash Soup
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds yellow crookneck squash, trimmed and roughly chopped
- ½cup olive oil, plus more to garnish
- ⅛teaspoon red-pepper flakes
- ½teaspoon cumin seeds, toasted and ground
- ¼teaspoon coriander seeds, toasted and ground
- ⅛, teaspoon ground turmeric
- Salt and freshly ground black pepper
- 1tablespoon plus 1 teaspoon lime juice
- Chopped mint, to garnish
Nutritional analysis per serving (6 servings)
191 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 403 milligrams sodium
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 1½ 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.
I made this as instructed, with the addition of a bit of seasoned rice vinegar at the end in lieu of 0.5T lime juice and even my squash hating husband asked for seconds.
Great with a dollop of yogurt and a drizzle of chili crisp. Used 1 can of coconut milk for a double recipe
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.