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.
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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 tbsp (30 ml) brown sesame seeds
- 1 tbsp (15 ml) 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: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6
- Sodium: 150
- Fat: 6
- Carbohydrates: 15
- Fiber: 3
- Protein: 3
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Stuffed Zucchini Boats
- Pumpkin Masala Curry
- Lemon and Butternut Squash Soup
- Creamy Cauliflower Soup with Garlic Bread
Frequently Asked Questions
Why are cashews and sesame seeds blended into this soup?
The 15 halved cashews and 2 tbsp brown sesame seeds are sautéed with the chillies in olive oil before the squash and tomatoes are added. When the whole soup is blended after simmering 15–20 minutes, they lend body and a subtle nuttiness to what would otherwise be a thin purée. 
Is the squash skin left on for blending?
Yes — the recipe specifies washing the squashes and leaving the skin on before dicing. The skin blends completely smooth after the 15–20 minute simmer and passing through the blender.
Can I make this soup creamier?
The notes suggest adding a splash of coconut milk or cream before blending if you prefer a creamier texture. The base soup without it is already smooth from the blended cashews and squash.
