Cold Curry Yellow Squash Soup
What do we do with all this yellow squash? Since I belong to a farm share, I get a lot of this each summer and love to come up with new ways to use it. Last year I made a Lemon Basil Soup which came out delicious. For that soup I used both yellow squash and zucchini so the color is slightly green. This year I thought I would try a different flavor to mix it up and add more variety of flavors to my recipe box. I think since its so hot outside I wanted something that would taste good as a cold soup rather than a hot one.
Summer squash is abundant right now in supermarkets and farm stands. When you buy yellow squash at the supermarket make sure it is not a GMO food by checking the number on the label. A 4 digit number beginning with the number 8 means that the food has been genetically modified and squash can often be one of these foods. A 5 digit code means it is conventional and a 5 digit code that begins with a 9 means it is organic.
Yellow squash gets its color from being rich in vitamin A but also carries a good amount of folate and other B vitamins. It is rich in antioxidants that help prevent cancer and have anti-aging properties. Since this squash is super low in calories and high in fiber, it makes a great addition to your Lifestyle Plan.
Soup is a great way to fill up before a meal. I love making low calorie soups to use as light appetizers or snacks rather than a full meal especially since this is mostly vegetables so it is not giving you everything you need for a balanced meal. Pair it up with a hearty salad, topped with some beans or grilled chicken for protein and a some sprouted pumpkin seeds and you have a delicious lunch or dinner that is high fiber and full of good nutrition.
This recipe is also “detox friendly” so if you are doing BodyDesgins Two-Week Detox Plan feel free to add this into any meal or snack as a freebie. Super easy to make, I hope you enjoy this one!
Cold Curry Yellow Squash Soup
2 lbs. yellow squash, sliced in thin circles
4 cups vegetables stock, unsalted
1 tsp. coconut oil
1 cup diced sweet onion
1 1/2 tsp. curry
1 tsp salt
1. Steam the squash either in a steaming basket on the stove, the microwave or even in your Instant Pot. The squash needs to be well done since it is going to be pureed.
2. While squash is steaming, heat 1 tsp. coconut oil in a skillet over medium heat. Add onion and saute until transparent, about 5 minutes. Add a little broth if the onions are sticking to the pan.
3. Add all ingredients to a high-speed blender and puree or place them all into a soup pan and use an immersion blender.
4. Refrigerate and serve when cooled.
Servings: 6 (1 cup each)
Fat: 1 g
Carbs: 10 g
Fiber: 1 g
Protein: 2 g
I would love to hear from you if you try this recipe. Reach out to me on social media or shoot me a quick email telling me what you think.
Are you looking to transform your health? Mary works with clients all over the country developing personalized nutrition and exercise plans for weight loss and health. If you’re ready to get started on your journey to health and wellness contact her today!