This recipe uses a good number of summer squash so it’s a great way to work through a stash. It’s wonderful warmed up the next day for lunch either eaten as soup or over rice. I can imagine this being delicious with other veggies as well as the season changes so experiment as you see fit. It would also be delicious with some chicken or prawns if you want to dress it up a bit and make it heartier.
Green Curry Summer Squash Soup
–inspired by Super Natural Everyday by Heidi Swanson
4 medium zucchini or other summer squash like yellow crookneck or patty pan, sliced into 1/2 inch half-rounds
1/2 a medium onion (sweet or regular yellow onion), thinly sliced
4-5 small potatoes, scrubbed and cut into small dice
3 cloves garlic, minced
1 – 2 heaping teaspoons green curry paste (I particularly like Thai & True brand), to taste
1 can full fat coconut milk
2 cups veggie bouillon broth (or vegetable or chicken stock)
1/4 cup Thai basil or regular basil leaves, packed and roughly chopped (saving a bit for garnish)
Squeeze of lime juice to taste (optional)
Cooked white or brown, long grain rice
Put a large soup pot on medium high heat. Add 3-4 tablespoons of the solid part of the coconut milk that makes up about the top fourth of the can, to the hot pan. Add the 1-2 teaspoons (depending on how much heat you want) of green curry paste and mash it up with the back of a spoon and blend it into the coconut milk. Fry this mixture for a couple of minutes until it becomes fragrant.
Add the sliced onion and fry for a few minutes until it softens. Add the squash and potatoes, several generous pinches of salt and cook, stirring often for 3-4 minutes. Then add the garlic, the remainder of the coconut milk and the broth. Bring to a boil, then turn down and simmer for about 10 minutes until the vegetables are tender. Add most of the basil (reserving some for a garnish) and cook for another minute or two. Adjust seasoning and add a squeeze of lime juice, if using.
Serve hot over rice and garnished with more basil.