Few weeks ago, we were holidaying in Kauai and went to eat at much praised restaurant which offers gluten-free vegetarian food – Kauai Grill. We had the best seat in the restaurant overlooking the ocean and sunset, and we ordered the tasting menu. As a part of this menu, they served us “Squash soup” and oh my gosh – it was just out of the world. I kept telling Vatsal (hubby), how much I want to recreate this dish as soon as we go back home.
Coming to squash, there are several different kinds you can find in the farmer’s market or grocery store. Some of the squash I am aware of are: Pattypan squash, Butternut squash, Acorn squash, Yellow straightneck squash, and Cookneck squash etc… For the recipe, you can pick any of your choice, I went with Pattypan squash. Oh BTW Pattypan squash has different names too – Sunburst squash and UFO squash – just because of their shape and color.
Let’s dive into the recipe now:
- 2 cup squash
- 1/2 cup yellow onion
- 1/4 cup carrot
- 1 clove garlic
- 1 cup potatoes, diced into cubes
- 2 cup veg broth
- 1/4 teaspoon each: coriander, turmeric, and paprika
- 1/8 teaspoon cumin, mustard powder, and cinnamon
- 1/4 cup coconut milk or heavy cream or soy milk (whatever is your pref)
- 1 tablespoon oil
- In a pot, add oil and heat it. Next, add in garlic and onions, sauté them until fragrance starts from garlic and onion start to cook. Add in squash, carrot, and potatoes – cook until squash and potatoes begin to soften (~5 minutes). Start adding the spices next. Finally, pour in vegetable broth, bring to a boil, and then simmer. Add in salt (very little since broth has it). Taste and adjust any of the spices to your taste.
- Next add this to the blender and blend it until smooth texture. Add coconut milk (or heavy cream) and blend it again.
- Before serving add a tablespoon of coconut milk (or heavy cream) onto top of soup,and sprinkle a little paprika/nutmeg or both on top of each or use your own toppings (e.g., basil/mint/rosemary etc)