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coconut curry powder summer squash soup in a bowl

Coconut Curry Summer Squash Soup

  • Author: Chef Tony Reed
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x


  • 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

Garnish (optional):

  • cilantro 
  • yogurt
  • lime juice 
  • roasted pepitas


  1. Preheat oven to 425 F.
  2. Dice carrot, squash, onion, pepper and tomato. Evenly coat with olive oil and seasoning 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.