Summer Squash Soup with Red Thai Curry

I see little bits of fall approaching. The wind has picked up, the berries are ripe and the days are becoming shorter. I'm certainly not ready as change is never easy, Once fall is here I will not want that season to end and so on till the next, there never seems to be enough time.

If you are still looking for ways to use up summer squash from your garden, here is a great recipe. The soup is flavored with coconut milk and red Thai curry and takes under 30 minutes to make. The recipe today has been adapted from Heidi Swanson's book, "Super Natural Every Day". In her original recipe she makes tofu croutons for the garnish and adds slivers of fresh basil. If you like summer squash, coconut milk and red curry, you will definitely enjoy this.

What is your favorite season of the year?

Ingredients:

1 tablespoon red Thai curry paste
3 tablespoons coconut oil
3 shallots, (minced)
Sea salt, a couple of pinches
1 1/2 pound squash, about 5 medium, cut into 3/4 inch slices (I used summer and zucchini)
1 medium potato (cut into small chunks)
3 cloves garlic (minced)
2-2 1/2 cups water (start out with the 2, add more if needed)
10 ounces canned coconut milk (I used whole coconut milk)

To prepare:

In a heavy soup pot add coconut oil and curry paste, then mix well together, mashing down with a wooden spoon. Heat until fragrant, about one minute.

Add shallots, a pinch of salt and saute a few minutes until soft. Stir in squash and potatoes, then add garlic and cook for a minute or so. Add water and coconut milk and bring to a boil, reduce heat and simmer, about 10 to 15 minutes, until potatoes are tender and zucchini is just cooked, but not raw.

Taste, and adjust seasoning. I ended up adding a little more curry paste and salt and the broth was wonderful. Bon appetit!