Summer squash soup from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen (page 62) by Heidi Swanson

  • potatoes
  • coconut milk
  • Show all ingredients...

  • EYB Comments

    Can substitute olive oil for coconut oil, and zucchini for yellow summer squash.

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Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for coconut oil, and zucchini for yellow summer squash.

  • meginyeg on May 05, 2022

    We enjoyed this. I added some chick peas just to use them up. Served over rice to make a filling supper. Will make again.

  • Barb_N on July 16, 2020

    I used this as a springboard for dinner, an opportunity to use a lot of produce but subbing shrimp for tofu. I used yellow squash, yellow zucchini, baby butternut squash- a volunteer from our compost, and corn. As you can see from the hue in my photo, I also increased (3 T) the red curry paste as one T was barely discernable.

  • Rutabaga on October 15, 2017

    Like many recipes in this book, this one's easily adaptable. To that end, I used green curry paste instead of red, added extra potato, used a little less coconut milk (I had 2/3 of a can I needed to use up), and left out the tofu croutons entirely. It's a nice, simple soup, but unexpectedly spicy. I used a scant tablespoon of Mae Ploy green curry paste, and it gave the soup quite a kick. We tempered the heat and made into a more substantial meal by adding cooked rice. It was still pretty spicy, but I loved turning the dish into a soupy, warming bowl of rice with curry - we'll definitely do that again. We also topped the dish with chopped avocado, a good alternative if you're not using tofu and want to add something a little creamy and mild.

  • monica107 on January 25, 2014

    I used extra red curry paste for more spice (which I definitely think is a necessity), onion instead of shallots because that's what I had, and skipped the tofu croutons. The soup reminds me of a Thai red curry dish and I think it would be possible to try some other veg here if you partially cook a hardier veg before adding it in. I don't think this would freeze well, but the recipe doesn't make too much extra, just enough for leftovers which I think would be fine reheated.

  • TrishaCP on June 27, 2013

    Exactly like Thai red curry in soup form. I used golden zucchini (and left it chunky) but this would work well with any type of squash. I did add more red curry paste as one tablespoon isn't punchy enough for my household.

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