Coconut Curry Summer Squash Soup

Chef Tony Reed
Servings

4-6 servings

Prep Time

15 minutes

Cook Time

30 minutes

Velvety, golden, and layered with warm curry depth, this Coconut Curry Summer Squash Soup turns peak-season vegetables into something truly satisfying. Kwame's Toasted Curry Powder brings earthy spice and aromatic complexity to roasted squash, carrot, and sweet pepper in a rich coconut milk base. Finish it with yogurt, lime, and pepitas for a bowl that works as a light summer lunch or a showstopping starter.

Coconut Curry Summer Squash Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 carrot, peeled and medium diced
  • 2lb yellow summer squash, medium diced
  • 1 yellow onion, medium diced
  • 1 scallion stock
  • 1 sweet pepper, yellow or orange, medium diced
  • 1 tomato, medium diced
  • 6 garlic cloves, minced
  • 1 teaspoon coconut oil

  • 2 tablespoons Kwame’s Toasted Curry Powder

  • 1qt broth (vegetable if you want to have vegan)
  • 1 cup coconut milk
  • salt, to taste
  • white pepper, to taste

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  • cilantro
  • yogurt
  • lime juice
  • roasted pepitas

Directions

  1. Preheat oven to 425 F.

  2. Dice carrot, squash, onion, pepper and tomato. Evenly coat with olive oil and season with 2 tablespoons of curry powder. Roast on a sheet pan until partially tender, approximately 10-15 min. You want to see a good maillard reaction.

  3. While your vegetables are roasting, place coconut oil in a stockpot over medium heat. Once to temp drop to medium-low heat and put curry powder in pot to slightly warm to pull out oils of blend.
  4. Pull veggies out of the oven and place into a stockpot with spices. Mix spice well.
  5. Pour in coco milk and broth and bring to a boil. Once at a boil, reduce to a simmer for 30 minutes or veggies are spoon tender.
  6. Remove scallion stock and season with salt and white pepper to taste.
  7. Using either an immersion blender or a blender blend soup to desired consistency. Garnish with cilantro, yogurt, lime juice and/or roasted pepitas.