Description
A wholesome and hearty yellow summer squash soup made with homegrown vegetables, offering a deliciously fresh and comforting taste.
Ingredients
Scale
- 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