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Spicy Summer Squash Soup with Yogurt and Mint


1/4 cup olive oil

1 large onion, sliced fine

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1/4 teaspoon turmeric

1 teaspoon sweet paprika   

1/2  teaspoon cayenne pepper

2 garlic cloves, peeled and sliced

 5 medium green or yellow summer squash (sliced 1/2 inch thick slices)

3 cups chicken broth

3 cups water


4 mint sprigs, leaves only (sliced fine)

2 tablespoon extra virgin olive oil

2/3 cup yogurt 

salt to taste



Heat, in a heavy bottom soup pot, 1/4 cup olive oil.  Add large onion, cumin seeds, coriander seeds, turmeric, paprika, cayenne pepper and garlic.  Stir often over medium heat and cook until very soft but not browned.  If the onion and garlic start to stick, lower the heat and add a splash of water.  

Add the squash to the pot with pinch of salt and cook for 2 minutes.  Add the chicken broth and water and bring to boil, reduce to a simmer.  Cook until squash is tender, about 15 minutes.  Let the soup cool then puree in a blender until very smooth.  At this point, add more salt to taste.

In a bowl, mix mint leaves, 2 tablespoons olive oil, 2/3 cup yogurt and salt to taste.

Reheat the soup and thin with a little water if necessary.  Ladle into a bowl, top with a spoonful of yogurt and mint.  


"The Art of Simple Food"  Alice Waters 


This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Summer Squash, Cumin, Mint, Yogurt,