Tonight, I found this recipe at http://naturallyella.com. I had several yellow squash from our CSA and I didn't want to go the unhealthy (but sometimes yummy) squash casserole route and I was tired of the grilled or pan seared way too, so I figured I would give this a try. My husband and I enjoyed it very much! This would definitely be one that I make again! THANK YOU Erin for your post on naturallyella!
- 2 cups summer squash (I used yellow squash, Erin from naturallyella used patty pan)
- 1/2 cup yellow onion
- 1/4 cup carrot finely diced
- 1 clove garlic
- 1 cup pototoes, diced into cubes (I used russett)
- 1/4 cup white wine
- 2 cups broth (veggie or chicken)
- 1/4 teaspoon each: corriander, tumeric, and paprika (I didn't have any corriander, so I left it out)
- 1/8 teaspoon cumin, mustard powder, and cinnamon
- pinch cayenne pepper (if desired)
- 1/4 cup coconut milk (plus 2 T for finishing)
- 1 tablespoon olive oil
- In a medium pot, heat olive oil over medium low heat. Add in garlic and onions, sauteing until onions begin to soften and garlic becomes fragrant. Add in squash, carrot, and potatoes- continuing to cook until squash and potatoes being to soften, about five minutes. (I added a splash of water, as my veggies were cooking too quickly) During this time, begin to add spices. Once vegetables begin to soften, add in white white to deglaze the pan. Finally, pour in vegetable (or chicken) broth, bring to a boil, and reduce then to a simmer. Let simmer until potatoes and squash are soft, 20-25 minutes. (taste a couple times during this to adjust spices to your liking)
- Once potatoes are done, use an immersion blender or a regular blender to create a smooth texture in your soup. Return soup back to stove top, stir in coconut milk, and heat again until soup is hot. When ready to serve, place soup in a bowl, spoon 1 tablespoon each onto top of soup, and sprinkle a little paprika on top of each.
*NOTE: picture above is mine! :) I wish I were a better food photographer!
Post a Comment