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Author Notes: This twist on a potato soup is a great recipe to serve people who profess to hate summer squash. It's a great way to get in your vegetables for those who are a bit...veggie disinclined, shall we say? Despite having 'curried' in the name, this soup is not spicy, but could benefit from a pinch of hot chili powder or a dash of hot sauce, right at the end. - Jeters - Jeters
Food52 Review: This is a very flavorful soup- I love the potato and zucchini combination and the Indian spices add a wonderful touch. Mine came out pretty thick, so I thinned it with a little additional chicken stock and added some plain yogurt when I blended it up. The soup was a big hit with my whole family. As Jeters mentions, it does benefit from adding a little spice at the end- I embellished my portion with a pinch of ground chipotle, but might also try adding a chile pepper or two with the dried spices next time.
- The Editors
- 3-4 russet potatoes peeled and diced
- 4 zucchini or summer squash, peeled and cut into 1/2 inch pieces
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 1/3 teaspoon ground tumeric
- 1/3 teaspoon garam masala
- 1/3 teaspoon ground ginger
- 1/3 teaspoon ground coriander
- 1/3 teaspoon ground cumin
- 1/3 teaspoon chili powder (optional)
- large pinches dried fenugreek leaves, stems picked out
- large pinches dried parsley
- 3 cups chicken stock
- vegetable oil
- extra virgin olive oil
- apple cider vinegar
- salt, pepper, and tabasco to taste
- 3/4 cup milk
- In a heavy skillet, heat oil, bacon fat, butter, schmaltz, whatever tickles your fancy. (I used chicken drippings and extra virgin olive oil)
- Add the onions and saute over medium heat until golden, with a pinch of kosher salt and a few grinds of pepper.
- A few minutes into the cooking process, add the garlic. stir frequently to assure nothing burns.
- In the stockpot, heat two tablespoons of vegetable oil on medium heat.
- Once the oil is bubbling, add the spice mix and let them bloom in the hot oil, stirring constantly so that they don’t burn.
- After a minute, add the diced potatoes to the spice oil and saute – try to get a nice browning on the potatoes if you can- its okay if some pieces stick to the bottom of the pot.
- Once the onions are soft, add them to the potato spice mixture.
- Place the zucchini/squash slices in the skillet, stirring them around and scraping up any burned on goodness left by the onions and fat. If you need some extra liquid to accomplish this, a splash of chicken stock will help. Cook two minutes.
- Add the squash to the stock pot, stir well, and add enough chicken broth to cover the vegetables.
- Scrape the bottom of the stockpot with a spatula to free anything that burned on during the cooking process.
- Add the fenugreek leaves and parsley.
- Turn heat to medium low. Cover and cook until the potatoes are soft, about 20 minutes.
- When the potatoes break apart easily with your spoon, turn the heat to low. You can puree the soup with a hand blender or in a cuisinart (please be careful!) or do what I did and just have at it with a potato masher.
- Drizzle in the milk and stir.
- Season to taste. Salt and Pepper for sure, plus a splash of cider vinegar and a few shakes of Tabasco to brighten flavors.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Summer Squash Recipe