Photo by Garden Gate Kate
Garden Gate Kate's Notes:
Expandextra-virgin olive oil Ask a question about this ingredient
1 medium sweet onion, finely chopped Ask a question about this ingredient
1 clove garlic, minced Ask a question about this ingredient
2 teaspoons grated fresh ginger Ask a question about this ingredient
2 teaspoons curry powder Ask a question about this ingredient
pinch of cayenne pepper Ask a question about this ingredient
4 yellow squash, sliced into 1/2 inch rounds (about 1 1/2 pounds) Ask a question about this ingredient
1 quart chicken broth Ask a question about this ingredient
1 Granny Smith apple, peeled, cored, and chopped Ask a question about this ingredient
sea salt and freshly cracked black pepper to taste Ask a question about this ingredient
1/4 cup flaked sweetened coconut, lightly toasted, for garnish Ask a question about this ingredient
Heat the extra-virgin olive oil in a medium pot over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the ginger, curry powder, and cayenne pepper. Cook for 1 minute. Add the yellow squash and chicken broth. Bring to a boil and simmer for 10 minutes. Stir in the apple and simmer until tender, about 5 minutes. Season with sea salt and freshly cracked black pepper.
Ask a question about this stepCarefully transfer the some of the soup to a blender. Cover the rim of the blender with a towel and puree it in batches until smooth and creamy. This soup can be served warm or cold. Reheat the soup and ladle it into bowls for a warm curry soup. For a cold soup, refrigerate in a pitcher or bowl. Garnish with toasted coconut at serving time.
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Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
This is a lovely soup. Thanks so much for sharing! Squash and garam masala or curry is one of my favorite personal combinations.