Ginger and curry are a heady addition to fresh squash. (Josh Bousel)
This time of year in the sunny south, anyone who grows squash is starting to run out of ways to use the garden surplus. You're probably sick to death of squash casserole, sauteed squash, and squash stir-fries. If you're just one step away from wondering what a squash loaf would taste like, you need rescuing, crookneck-style.
Though vegetable soups can be prepared using almost anything, squash soup isn't usually the first one thought of. It's not even the fifth or sixth. You might sometimes see it as an ingredient in a multi-vegetable soup medley, but yellow squash hardly ever gets to enjoy star status as a main soup ingredient. This recipe puts crookneck squash front and center.
The flavors of ginger and curry give this soup an Eastern flavor that hints of the exotic. You'll never believe this squash is from your own Tennessee garden when you smell these spices emanating from your slow cooker or stove top.
And did I mention low in fat and calories? Substitute evaporated skim milk for an even lighter soup if you desire, but you'll find that the amount of cream is not excessive if you follow an otherwise healthy diet.
Serve this aromatic soup with a grain dish, like basmati rice or a couscous salad, or with a protein-packed spicy lentil dish to keep the theme nutritious and vegetarian with an ethnic flare.
Yellow Squash Soup with Curry and Ginger Recipe
Ingredients:
- 2 1/2 lbs yellow crookneck squash, cut into 1" cubes
- 1 onion, chopped
- 1 carrot, shredded
- 3 cups vegetable broth
- 1 Tbsp fresh grated ginger (1 tsp dried)
- 2 tsp curry powder
- 1/2 cup cream
- Paprika and chopped cilantro for garnish (optional)
Directions: Combine all ingredients except cream and garnish in the crock of your slow cooker and stir. Cover and cook on low for 7-8 hours or high for 3-4 hours, until squash is tender. Use a handheld blender to puree the soup, or transfer it to your food processor in batches. Stir in cream just before serving, then garnish. Serves four.
Tips: You can substitute any other squash if you prefer. Try butternut squash for a sweeter taste. Simmer squash soup in a pot instead of a slow cooker by cooking until squash is tender.
Looking for more healthy vegetarian recipes? Try the world's easiest hummus five ways , a unique grilled sweet potato salad, or a savory vegetarian version of French onion soup.
As always, you can send your feedback to ekellywrites@gmail.com.
