People tend to fall into one of two camps when it comes to cold soup: They either love it or hate it! This recipe for a chilled squash soup is so incredibly easy and a perfect way to use up end of the summer squash – if, of course, you are camped out in the “love it” group.
I brought in Indian flavors to really make this soup stand up and salute! To simplify the amount of spices needed and bottles handled, I used a convenient Indian spice mix called Garam Masala. We talked about Garam Masala in our previous recipe for Grilled Cauliflower. Remember it is a fabulous mixture of:
- Black peppercorns
- Bay Leaf
It is a super convenient short-cut to a mouthful of exotic spices. I use it all the time for a blast of flavor.
To keep the Indian vibe going, I sauteed the squash, garlic, and onion in coconut oil and used an unsweetened can of coconut milk as the soup base. To add texture and crunch, I finished our chilled squash soup with chopped red onion, salty pistachios, a sprinkle of Garam Masala, and a squeeze of fresh lime. I imagine it would also be divine finished with crispy gluten-free whole grain croutons and fresh herbs – especially cilantro.
To create the smooth consistency, I used my hand blender but you can also use a regular blender – just do it in small batches. I placed the pot in the sink and fired up my hand blender. Doing this task in the sink makes for easier clean up if there is any splattering. I am all about making clean up more efficient which is why I always wash dishes as I cook. I don’t like to face a kitchen full of dirty dishes with a belly full of food. I suggest you wash as you go!
I hope you enjoy this squash soup – and that it brings you the “chill” you need to cool down.
Happy Cooking until next time!
- 3 yellow squash, diced
- 1 medium onion, diced
- 3 garlic cloves, grated using a microplane for convenience
- 1 tablespoon coconut oil
- 1 teaspoon garam masala
- 1 can unsweetened coconut milk
- Salt & Pepper to taste
- Water for thinning out the soup to your desired consistency
- Finish with: Chopped red onion, pistachios, more garam masala, lime juice, and optional cilantro
- In a large sauce pan, heat the coconut oil to medium high. Add the garlic and onion and saute for a few minutes. Add the squash, garam masala, salt & pepper and cook until softened. Add the coconut milk. Set the pan in the sink and using a hand blender, process until smooth. Add water to achieve your desired consistency and taste for salt & pepper. Transfer to a bowl for storing in the refrigerator. Cover and chill for a couple hours.
- Finish with chopped red onion, pistachios, a sprinkle of garam masala, and a squeeze of lime.