Happy first *official* day of fall, ya’ll! Can you believe it’s finally here? We were up late last night pulling out the bins of decorations, lighting scented candles, and baking pumpkin chocolate chip bread. We’re kinda into it. On Sunday evening, we drove the Alpine Loop to see the changing fall leaves on the trees and I was literally so excited I stuck my head out the window and yelled, “YOU’RE BEAUTIFUL, UTAH!” at the top of my little lungs. Yep. Wally may have blushed a little. This is my favorite season of them all. I just can’t keep it inside! And there’s nothing like the flavors of fall to get me in the mood for the holidays and celebrations ahead.
Of all the fall things, may you have soup. Soooooup. Lots and lots of SOUP!
If you’ve been looking for a vegan soup that will warm you right up with a kick of spice, may I present to you an incredible recipe that you’ll want to add to your collection! I drafted this post at the end of last year including the images so nothing looks the same as it did but it was fun to see these photos as a trip down memory lane. Our garden has been putting out more yellow squash than we have known what to do with the last couple of years, so this recipe has been a lifesaver to put those giants to good use. Like I talked about in my last post for the Spicy Zucchini Soup, just one large squash yields between ten to twelve cups once chopped. Personally, I do not like to eat squash any other way unless blended up in a soup. It’s a texture thing. Anyone else with me on that?
This Thai soup is perfect for transitioning out of summer and into fall, especially with the smooth texture and subtle spice. Yellow curry is always my favorite item to order at Thai restaurants and this recipe satisfies both the need for curry and spice and everything nice. If you’re experiencing any cold or flu symptoms, having a hot bowl of this for lunch or dinner does wonders for soothing a sore throat and clearing congestion!
I’ve always been a fan of a slice of bread with my soup for dipping, especially cleaning out the bottom of the bowl. Toasted whole wheat bread with butter or sourdough with lightly browned melted mozzarella cheese pairs very nicely. What I love about smooth textured soups like this is that they freeze so beautifully for re-heating months down the road. I haven’t had the same luck with chunky soups like chicken noodle that tend to fall apart. I ended up doubling the recipe below because I had nearly 30 cups of yellow squash on my hands, yielding about eight quart size freezer bags (about two gallons). That should last us a good three months since one quart-sized bag is about 2-3 bowls worth. I prefer to cook in large batches all at once to save time and energy, so it worked out nicely! Just wanted to add that this recipe is very flexible, so if you have more or less of anything on your hands (squash, potatoes, etc) don’t worry about exact proportions. It will all work out in the end.
We’ve been trying to eat outside on the picnic table Wally built as much as possible before it’s too cold. I was going to paint another coat or two of navy paint to cover the wear and tear on the top, but I’m actually loving the weathered paint look… especially after snapping this pic! Also, I am obsessed with little pumpkins. Obsessed! Especially when they have the cute little dried tendrils coming off the stem. They are quite possibly one of the cutest parts of fall. Alas, I digress!
I hope you enjoy this cozy soup and please let me know if you try it out and what you think! It always hits the spot for us any time of year really. We are just finishing up my latest batch in the fridge and look forward to our freezer stash well into 2021. I’ve got some plans brewing for other things (including lots more yummy recipes) I’d like to share on this blog in the near future so stay tuned!
COCONUT CURRY YELLOW SQUASH SOUP RECIPE
- 3 tablespoons olive oil
- 1 yellow onions, chopped (can use a food processor)
- 3 garlic cloves, minced or pushed through garlic press
- 1 teaspoons yellow curry powder
- 6 cups yellow squash, seeds removed with ends trimmed and cut into 1″ pieces
- 3 cups chopped potatoes (any variety), chopped into 1″ pieces
- 4 cups low sodium vegetable broth
- 2 (15 oz) cans coconut milk
- Juice of 1 lime (or more if desired)
- 1/4 teaspoon red pepper flakes, optional for spice
- 1 teaspoons dried basil
- 1 drops basil essential oil, optional
- 2 teaspoons sea salt
- Cracked pepper, to taste
- Chopped fresh basil and lime wedges, for serving
*NOTE: This recipe yields about 4-5 servings. I like to cook in large batches, so feel free to double the recipe for 8-10 servings and freeze in quart-sized bags.
1. Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic and sauté until translucent (about 7 minutes). Add the curry powder and sauté for another 2 minutes. Add the yellow squash and potatoes, combining everything in the pot well (be sure to rotate the onions on the bottom so they don’t burn), and sauté for another 10-12 minutes.
2. Add the vegetable stock, red pepper flakes, dried basil, basil essential oil (if using), and sea salt. Bring to a boil on high heat. Once boiling, reduce the heat to medium and simmer for 20-30 minutes with the lid on or until the squash and potatoes are tender. Remove the pot from the heat.
3. Use an immersion blender to blend everything thoroughly. If there are undesired chunks or gritty pieces when you taste-test it, I recommend using a fine mesh metal strainer to filter the soup. Rinse out any grit from the strainer in the sink. Several passes through the strainer should solve any texture problems and leave your soup silky smooth.
4. Add the can of coconut milk, lime juice and cracked pepper. Stir well to combine. Adjust the seasoning if necessary.
5. Serve drizzled with a little coconut milk, fresh basil, and lime wedges if desired. Keeps for up to two weeks in the fridge.
Until next time, my friends, may you bee well and have lots of soup this season… bon appétit!