CHILLED SPICED YELLOW-SQUASH SOUP
Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you.
Provided by chiclet
Categories Vegetable
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 C water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
- Once the squash has cooled, puree it in a blender on high for 30 seconds. Pass through a fine-mesh seive. When completely cool, season to taste with lime juic, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.
Nutrition Facts : Calories 190.1, Fat 18.4, SaturatedFat 2.6, Sodium 3.8, Carbohydrate 6.6, Fiber 3, Sugar 0.1, Protein 1.5
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Robbie Laroux
[email protected]I'm not a big fan of squash soup, but this recipe changed my mind! The flavors were complex and well-balanced, and the soup had a lovely creamy texture.
Joanna Carter
[email protected]This soup was easy to make and very flavorful. I served it with a dollop of sour cream and a sprinkle of fresh herbs.
Bd Naeem
[email protected]This soup was delicious! I loved the combination of flavors and the creamy texture. I will definitely be making this again.
Nunu Florian
[email protected]This soup was a disappointment. The flavor was bland and the texture was watery. I won't be making this again.
Tasmim Akter
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved the unique flavor and the creamy texture.
Draven
[email protected]This soup was a bit too spicy for my taste, but I still enjoyed it. I think next time I'll use less cayenne pepper.
Sandee Cheeks
[email protected]I'm a big fan of squash soup, and this recipe did not disappoint! The flavors were perfectly balanced and the soup was so creamy and smooth. I will definitely be making this again.
Awais Awais
[email protected]This soup was a great way to use up some extra yellow squash from my garden. It was easy to make and very flavorful. I served it with a dollop of sour cream and a sprinkle of fresh herbs.
Zukiswa Ntyinkala
[email protected]I followed the recipe exactly, but my soup turned out too watery. I'm not sure what went wrong.
Khadija Islam
[email protected]This soup was absolutely delicious! I loved the combination of flavors and the creamy texture. I will definitely be making this again and again.
Ashakul Islam
[email protected]I thought this soup was just okay. The flavor was a bit bland for my taste, and I found the texture to be a bit too thick. I think I would have enjoyed it more if I had added some additional spices and herbs.
Salvation IQ
[email protected]This soup was a hit with my family! Everyone loved the unique flavor and the creamy texture. I'll definitely be making it again.
Sunny Abram
[email protected]I'm not usually a fan of squash soup, but this recipe changed my mind! The combination of spices and herbs was perfect, and the soup had a lovely creamy texture. I served it chilled, as suggested, and it was a refreshing and delicious summer meal.
da man
[email protected]This chilled spiced yellow squash soup was a delightful surprise! The flavors were complex and well-balanced, with a hint of sweetness from the squash and a subtle warmth from the spices. I especially appreciated the use of fresh herbs, which added a