Squash remaining: 6.
Days remaining: 5.
One of our Pennsauken picker-uppers mentioned Monday that her go-to zucchini user-upper was a curried zuke soup. Mmmm. And Hmmm.
So this morning, after Greg the Plumber restored my kitchen to working order, I started chopping and sautéing. In about 45 minutes, I had a tasty jarred lunch for the next couple days. Bonus points for finding a use for the very tiny purple carrots in this week’s box, as well as another one of my backstock onions.
Curried squash and carrot soup
makes 2-3 servings
- 2 summer squash (I used one yellow and one zuke), chopped or shaved
- 1 medium onion, sliced thin
- 2 medium carrots, chopped (I used a whole bunch of wee purple carrots)
- 1 clove garlic, minced
- 2-1/2 cups chicken or vegetable stock
- 1-1/2 tsp curry powder (I used a mixture of Penzeys sweet and hot)
- juice of half a lemon
- salt & pepper
- 1 tbsp olive oil
I was worried that I might end up with a watery soup, so I salted and drained the squash for 10 minutes while the onion cooked. That’s also why I added the carrots, hoping their starch might thicken things a bit. I suppose you could also add a potato. Or even a small amount of cooked rice. Or, if you think the soup still ends up a little thin, serve it over a scoop of cooked rice. Mine ended up plenty thick, though.
Put the squash into a colander set over a bowl or in the sink. Squeeze in the lemon juice, sprinkle with salt, toss it well, and let it rest.
Heat the oil in a large skillet over medium heat. Add the onion, and cook 5 minutes or so until soft. While the onion’s working, add the carrots and a splash of stock, and cover so that the carrots can braise for a few minutes to soften. Remove the lid, add the squash and garlic, and cook for a minute or two. When you can smell the garlic, add the curry powder and pepper. Stir well for a few more minutes. Add the stock; simmer for 20 minutes more.
Taste, and adjust seasoning.
Remove from heat. Purée with an immersion or upright blender (I used my Vitamix, which can accommodate large, hot batches; if you’re using a regular blender, use small batches and for your ceiling’s sake be careful with the steam).
Serve with a dollop of plain yogurt.