Yellow Summer Squash Soup

This recipe is made with completely homegrown vegetables. Wholesome, hearty and utterly delicious.
By Priya Mahadevan

When we came home after our weekend trip to New York, we came back to no electricity, no Internet, no water, and a veggie patch that was ravaged by the storm. Tomato plants were growing with reckless abandon, so heavy with fruit that it collapsed to the ground with the weight of them. Junebugs and Japanese beetles and aphids were infesting my okra leaves. The veggie patch fence had been knocked down by the same storm and the deer in the neighborhood took this as a cue to come and eat all our sweet potato plants. Phew!

Things are back to normal now and we’ve been harvesting our different varieties of tomatoes and chillies, squash, zucchini and okra too. So this recipe is made with completely homegrown vegetables. Wholesome, hearty and utterly delicious – and the taste was even better for us since we had harvested these veggies in our very own garden – that is an indescribable rush, trust me.

Yellow Summer Squash Soup
 
Prep Time
Cook Time
Total Time
 
This recipe is made with completely homegrown vegetables. Wholesome, hearty and utterly delicious - and the taste was even better for us since we had harvested these veggies in our very own garden - that is an indescribable rush, trust me.
Author:
Recipe Type: Appetizer or Entree
Serves: 6
Ingredients
  • 4-5 medium sized squashes, washed, with the skin on
  • 5-6 ping pong ball sized red tomatoes
  • 3-4 red chillies (all per taste)
  • 2 green chillies
  • 15 halved cashews
  • 2 tablespoons of brown sesame seeds
  • 1 tablespoon of olive oil
  • 4 cups of water
  • 2-3 cloves of garlic
  • 3 sprigs of fresh thyme
  • 4 leaves of sage
  • Salt to taste
Instructions
  1. Cut the tips of the squash and dice them into fairly large pieces (it's going to be ground).
  2. The rest of the ingredients can be put in whole.
  3. In a 4 quart pan, ad the oil, the chillies, the sesame, the garlic and the squash and sautee for a couple of minutes.
  4. Add the green chillies and tomatoes next. Sautee those for about a minute before adding the water.
  5. Keep half closed and allow them to cook and come to a boil.
  6. Now add the thyme and sage leaves, cashew nuts and salt and boil for a few minutes.
  7. If you have a Vita-Mix, go ahead and grind it hot. Otherwise, wait for it to come to room temperature before grinding it.
  8. Grind it into a smooth, creamy soup consistency.
  9. Heat and serve with croutons.
  10. Enjoy!
Priya Mahadevan

Priya Mahadevan

Priya Mahadevan is a writer and food blogger with a background in journalism & communication. Priya's mission with her food blog is to blow the myth that healthy cannot be tasty. She was a political and feature correspondent for a prominent Indian newspaper in the 90s before moving to the US. She lives in Virginia with her husband and 3 beautiful children. You can find her world of vegetarian recipes at http://priyasnowserving.blogspot.com.

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