17 August 2016

Curried Summer Squash Soup

This soup is so easy I can recall all the ingredients after my first time making it. It is my go to soup for the summer and a great way to use  the yellow squash that keeps growing and growing and growing in my garden. I have it for breakfast, lunch but rarely dinner although it would make a wonderful first course.  I store it in my refrigerator in Ball canning jars and enjoy it hot as well as cold.


6 medium yellow squash sliced
1 medium/large onion thinly sliced
4 cups vegetable or chicken broth ( I use vegetable )
3 TBS rice uncooked
1 tsp curry powder
1/4 tsp Dijon mustard or 1/2 tsp dry mustard
1/2  cup milk ( optional)
Salt & Pepper to taste

In a large saucepan combine squash, onion, and broth. Add rice, curry, and mustard. Bring to a boil then reduce heat and simmer for about thirty to forty minutes. Then puree soup with blender, food processor or immersion blender. Add salt and pepper. Stir in milk if using. Have it hot or chill. Enjoy..

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