Curried Yellow Squash Soup
This Curried Yellow Squash Soup is creamy, easy and delicious! It is also, conveniently, gluten free and vegan!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings
- 6 cups yellow squash, seeds removed if large, chopped into 2 inch pieces
- 1/2 large vidalia onion
- 4 cloves garlic, rough chopped
- 1 tbsp olive oil
- 1/2 cup white wine
- 5 cups about, water. Just add enough water so that you can see it, but don't cover the squash
- 1 tbsp cumin
- 1 tbsp garlic powder
- 2 tsp turmeric
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp curry powder
- 1/2 tsp chili powder
- 1/4 tsp cinnamon
- 14 oz coconut milk 1/2 of 1 can
Prepare vegetables, in a large saucepan, heat olive oil. Add vegetables and saute' until vegetables are soften.
Add spices and stir, to cover all the vegetables. Saute' a few more minutes until the spices are very fragrant.
Add wine to de-glaze pan. Add enough water so that you can see the water in the pan but do not fully submerge yellow squash.
When the squash is very soft, remove from heat. If you have an immersion blender, blend until smooth. If not, blend in blender or food processor, in batches. Add coconut milk and stir.
Serve hot or place in freezer bags and freeze for future use.
Calories: 69kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 201mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 10.5mg | Calcium: 20mg | Iron: 1.4mg