The silky smooth texture and a light, delicate sweet flavor from the yellow squash combines well with the tartness of the Granny Smith apple. The combination of curry powder and yellow squash gives this light, creamy soup a bright yellow color making it both pretty and flavorful. The fresh ginger and pinch of cayenne infuses spiciness throughout the dish. I like to make the soup ahead of time and serve it cold. Toasted sweet coconut make the perfect crunchy garnish. —Garden Gate Kate
extra-virgin olive oil
1 medium sweet onion, finely chopped
1 clove garlic, minced
2 teaspoons grated fresh ginger
2 teaspoons curry powder
pinch of cayenne pepper
4 yellow squash, sliced into 1/2 inch rounds (about 1 1/2 pounds)
1 quart chicken broth
1 Granny Smith apple, peeled, cored, and chopped
sea salt and freshly cracked black pepper to taste
1/4 cup flaked sweetened coconut, lightly toasted, for garnish
Heat the extra-virgin olive oil in a medium pot over medium-high heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the ginger, curry powder, and cayenne pepper. Cook for 1 minute. Add the yellow squash and chicken broth. Bring to a boil and simmer for 10 minutes. Stir in the apple and simmer until tender, about 5 minutes. Season with sea salt and freshly cracked black pepper.
Carefully transfer the some of the soup to a blender. Cover the rim of the blender with a towel and puree it in batches until smooth and creamy. This soup can be served warm or cold. Reheat the soup and ladle it into bowls for a warm curry soup. For a cold soup, refrigerate in a pitcher or bowl. Garnish with toasted coconut at serving time.