Curried Summer Squash Soup


This twist on a potato soup is a great recipe to serve people who profess to hate summer squash. It's a great way to get in your vegetables for those who are a bit...veggie disinclined, shall we say? Despite having 'curried' in the name, this soup is not spicy, but could benefit from a pinch of hot chili powder or a dash of hot sauce, right at the end. - Jeters

What you will need

3-4 russet potatoes peeled and diced

4 zucchini or summer squash, peeled and cut into 1/2 inch pieces

1 yellow onion, diced

1 tablespoon minced garlic

1/3 teaspoon ground tumeric

1/3 teaspoon garam masala

1/3 teaspoon ground ginger

1/3 teaspoon ground coriander

1/3 teaspoon ground cumin

1/3 teaspoon chili powder (optional)

large pinches dried fenugreek leaves, stems picked out

large pinches dried parsley

3 cups chicken stock

vegetable oil

extra virgin olive oil

apple cider vinegar

salt, pepper, and tabasco to taste

3/4 cup milk


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