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
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
A wholesome and hearty yellow summer squash soup made with homegrown vegetables, offering a deliciously fresh and comforting taste.
Ingredients
- 4-5 medium-sized squashes, washed, with the skin on
- 5-6 ping pong ball-sized red tomatoes
- 3-4 red chillies (to taste)
- 2 green chillies
- 15 halved cashews
- 2 tablespoons brown sesame seeds
- 1 tablespoon olive oil
- Salt to taste
- Water as needed
Instructions
- Cut the tips of the squash and dice them into fairly large pieces, as they will be ground later.
- In a 4-quart pan, heat the olive oil over medium heat.
- Add the red and green chillies, sesame seeds, and cashews to the pan, and sauté for about 2-3 minutes until the sesame seeds are lightly toasted and the cashews are golden brown.
- Add the diced squash and whole tomatoes to the pan, and stir to combine.
- Pour in enough water to just cover the vegetables, and bring to a boil.
- Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the squash is tender.
- Remove the pan from heat and let it cool slightly.
- Transfer the mixture to a blender and blend until smooth. Be careful when blending hot liquids.
- Return the soup to the pan, season with salt to taste, and reheat gently if necessary before serving.
Notes
For a spicier soup, increase the number of red chillies. This soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving. If you prefer a creamier texture, add a splash of coconut milk or cream before blending.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6
- Sodium: 150
- Fat: 6
- Carbohydrates: 15
- Fiber: 3
- Protein: 3
- Cholesterol: 0
