Spicy Summer Squash Soup
Warm up your summer evenings with the vibrant flavors of Spicy Summer Squash Soup, a creamy, plant-based dish that's as comforting as it is bold. Bursting with the sweetness of yellow squash, the richness of coconut milk, and a fiery kick from jalapeño and chili powder, this soup is a showcase of seasonal produce with a spicy twist. Infused with warming spices like cumin and smoked paprika, every bite offers a harmonious balance of heat and depth. Ready in under 45 minutes, this effortless recipe is perfect for weeknight dinners or light lunches and comes together with simple pantry staples. Garnish with fresh cilantro and a squeeze of lime for a refreshing finish to every bowl. Whether you're embracing summer's bounty or craving a flavorful, dairy-free soup, this recipe is a must-try for lovers of spiced, veggie-packed meals!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 medium yellow summer squash, sliced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 small jalapeño, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 large lime, sliced into wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5–7 minutes until it becomes soft and translucent.
Stir in the minced garlic and chopped jalapeño, cooking for an additional 1–2 minutes until fragrant.
Add the sliced summer squash to the pot and sauté for 5 minutes, stirring occasionally to combine the flavors.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15 minutes until the squash is tender.
Using an immersion blender, carefully purée the soup until smooth. Alternatively, transfer the soup in batches to a stand blender and blend until creamy.
Stir in the coconut milk, ground cumin, smoked paprika, chili powder, salt, and black pepper. Simmer for 5 more minutes to let the flavors meld together.
Taste and adjust seasonings if needed.
Ladle the soup into bowls and garnish with fresh cilantro. Serve with a wedge of lime for a zesty finish.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.5 g | 7% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 13.0 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 942 mg | 20% | |
*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.
