Spicy Summer Squash Soup with Yogurt and Mint

  1. Heat, in a heavy-bottomed soup pot: 1/4 cup olive oil.
  2. Add and cook, stirring often, over medium
  3. heat: 1 large onion, sliced fine A pinch of saffron threads, 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1/4 teaspoon turmeric, 1 teaspoon sweet paprika, 1/2 teaspoon cayenne pepper, 2 garlic cloves, peeled and sliced.
  4. Cook until very soft but not browned.
  5. If the onions or garlic start to stick, turn down the heat, and add a splash of water to the pot.
  6. While the onions are cooking, wash in cold water: 5 medium green or yellow summer squash.
  7. Cut into thick (3/4-inch) slices.
  8. When the onions are done, add the squash to the pot with: Salt.
  9. Cook for 2 minutes, then pour in: 3 cups chicken broth, 3 cups water.
  10. Bring to a boil, reduce to a simmer, and cook until the squash is tender, about 15 minutes.
  11. Meanwhile, make the yogurt and mint garnish.
  12. Cut into julienne: 4 mint sprigs, leaves only.
  13. In a medium-size mortar, pound half of the julienned mint to a paste.
  14. Stir in the remaining mint and: 2 tablespoons olive oil, 2/3 cup yogurt, Salt.
  15. Let the soup cool a bit, then puree in a blender until very smooth.
  16. (Take care when blending hot soup to leave a vent for the steam to escape.)
  17. Reheat, thin with a little water if necessary, taste, adjust the seasoning, and serve hot with a spoonful of yogurt and mint.
  18. Pass around: Lime wedges at the table, if you want.

olive oil, onion, threads, cumin seeds, coriander seeds, turmeric, sweet paprika, cayenne pepper, garlic, salt, chicken broth, water, mint sprigs, olive oil, yogurt, wedges

Taken from www.epicurious.com/recipes/food/views/spicy-summer-squash-soup-with-yogurt-and-mint-387160 (may not work)

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