Summer Squash is quite abundant right now at the markets & in CSA boxes!
“Suzie’s Farm Mixed Summer Squash”
While I love summer squash, I’ve already almost had my fill & summer has just begun! I’ve been scouring my cookbooks & my favorite vegan blogs for recipes & inspiration to keep me creative through the squash season. I love a light & fresh soup, even in the summer months, so I decided to give this recipe a try with some modifications!
- ¼ cup olive oil
- 1 large onion sliced fine
- A pinch of saffron
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. sweet paprika
- ¼ tsp. turmeric
- ½ tsp. cayenne pepper
- 2 garlic cloves, peeled and sliced
- 5 medium summer squash, sliced into ¾ inch slices (I used yellow & green eight ball squash)
- 4-5 cups vegetable broth
- Heat the ¼ cup oil in a heavy-bottomed soup pot. Over medium heat, add the onion, garlic and spices. Stir frequently & cook until soft but not browned. When the onions are soft, add the squash & some salt & cook for about two minutes.
- Pour in the stock. Bring to a boil, reduce to a simmer & cook until the squash is tender (15-20 minutes).
- Puree the soup in a blender until it is very smooth. The soup can be gently reheated when you’re ready to serve. If it seems very thick, you may wish to thin it with some additional stock.
- For garnish, I stirred in come vegan sour cream & topped with paprika, freshly ground pepper, fresh basil & a squeeze of lemon.
To my surprise, even with the amount of spices this calls for, this soup was at first a bit bland, but nothing a little sea salt can’t fix! However, did enjoy the subtle spiciness & mild saffron scent.
I paired my soup with an Avocado-Spinach Panini from the latest issue of Vegetarian Times. So yummy, but messy & did not photograph well! Now I’m off to clean up the kitchen, & then put my feet up & begin some summer reading!