If you're looking for summer squash recipes, look no further than this bright yellow soup. Corn, ginger, and turmeric keep this soup sweet and lightly spiced. Top it with lots of fresh coriander, fiery chilli oil, and some toasted pepita seeds for crunch.
Ingredients 14
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Method 7
Prepare your vegetables by thinly slicing the , , and and set aside. Peel the and cut into cubes. Cut the kernels off the and transfer to a bowl and grate the .
In a soup pot, heat the and sauté the for 5 minutes or until soft and sweet. Add the , , and and sauté for a few more minutes.
Add the , , and 1 teaspoon of salt and sauté for around 10 minutes or until slightly softened. Stir often to allow any excess moisture to evaporate, then add the and and sauté for a few more minutes.
Add the , cover the pot, and gently simmer for 20 minutes or until the is very tender.
If you're toasting pepitas pre heat the oven to 160 degrees. Put the seeds into a small baking tray with a few drops of oil and plenty of salt and toast them in the oven for 10 -15 minutes. Then allow to cool.
Turn the heat off the soup, and using a stick blender blend the soup until smooth. Taste, adding more and pepper if needed.
Serve hot into bowls and top with chopped , chilli oil, and toasted for some crunch.
Cornersmith's tips
The potato brings a little starch to this soup to give it a creamy texture without dairy. If you don't have a potato, you could use the same quantity of cauliflower or try half to 1 cup of coconut milk.
