Chilled Curried Yellow Squash Soup
Elevate your summer dining with this velvety, flavor-packed Chilled Curried Yellow Squash Soup. Featuring tender yellow squash simmered in a fragrant blend of curry powder, cumin, and garlic, this recipe balances bold spices with the creamy richness of coconut milk. Finished with a burst of bright lime juice and a garnish of fresh cilantro, this refreshing soup is served chilled, making it the ultimate light yet satisfying dish for warm weather. Quick and easy to prepare in under 40 minutes, it’s perfect for meal prep or as an elegant starter for entertaining. Healthy, dairy-free, and packed with vibrant flavors, this yellow squash soup is a delightful way to make the most of seasonal ingredients.
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Recipe Information
Ingredients
- 4 medium (about 1.5 lbs) Yellow squash
- 2 tablespoons Olive oil
- 1 medium (chopped) Yellow onion
- 2 minced Garlic cloves
- 1.5 teaspoons Curry powder
- 0.5 teaspoons Ground cumin
- 4 cups Vegetable broth
- 1 cup Coconut milk (unsweetened)
- 2 tablespoons Lime juice
- 1 teaspoon (adjust to taste) Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons (chopped, for garnish) Fresh cilantro
- 4 optional (for serving) Lime wedges
Instructions
Wash the yellow squash thoroughly and cut them into 1/2-inch thick slices.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes, or until softened.
Stir in the minced garlic, curry powder, and ground cumin. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Add the sliced yellow squash to the pot. Stir well to coat the squash with the spices, then pour in the vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes until the squash is tender.
Remove the pot from heat and let the soup cool slightly. Using an immersion blender (or a regular blender in batches), purée the soup until smooth and creamy.
Stir in the coconut milk and lime juice. Season with salt and black pepper to taste.
Transfer the soup to a large bowl or container. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.
Before serving, give the soup a good stir. Serve in bowls, garnished with chopped cilantro and accompanied by lime wedges if desired.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5721 mg | 249% | |
| Total Carbohydrate | 199.3 g | 72% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 105.7 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 810 mg | 62% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 8703 mg | 185% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
