Curried Summer Squash Soup

Curried Summer Squash Soup
Recipe Type: Soup
Cuisine: Vegetarian, Summer Squash, Curry
Author: Molly Devine, RD
Serves: 4 (1 1/2 cups)
  • 1 Tbsp olive oil
  • 1 lb yellow summer squash, chopped (about 2 large)
  • 1/2 cup chopped sweet onion
  • 2 cloves garlic, minced
  • 1 tsp curry power
  • 1 tsp salt
  • pepper, to taste
  • 2 cups low sodium chicken broth, plus more as needed (sub vegetable broth for vegetarian version)
  • 1/2 cup chopped basil, plus additional for garnishing
  1. Heat oil in a large, wide-bottomed saucepan over medium heat.
  2. Add squash and onion and saute until tender, about 10-12 minutes.
  3. Add garlic and spices, through pepper. Saute another 2-5 minutes, until fragrant.
  4. Add broth and bring to a boil Reduce heat and simmer, covered, 5 minutes to blend flavors. Remove from heat and allow to cool slightly.
  5. Add chopped basil.
  6. Using an immersion blender, blend until smooth. Alternatively, you can blend this in batches in a stand blender.
  7. Serve warm with additional chopped basil, if desired.