Curried Yellow Squash Soup

5 from 2 votes

This Curried Yellow Squash Soup is creamy, easy and delicious! It is also, conveniently, gluten free and vegan!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 69kcal

Cost $2

6 cups yellow squash, seeds removed if large, chopped into 2 inch pieces
1/2 large vidalia onion
4 cloves garlic, rough chopped
1 tablespoon Olive Oil
1/2 cup white wine
5 cups about, water. Just add enough water so that you can see it, but don't cover the squash
1 tablespoon ground cumin
1 tablespoon garlic, granulated
2 teaspoon turmeric
1 teaspoon Salt
1 teaspoon Pepper
1/2 teaspoon curry powder
1/2 teaspoon Chili powder
1/4 teaspoon ground cinnamon
14 ounces coconut milk 1/2 of 1 can

Prepare vegetables, in a large saucepan, heat olive oil. Add vegetables and saute' until vegetables are soften.
Add spices and stir, to cover all the vegetables. Saute' a few more minutes until the spices are very fragrant.
Add wine to de-glaze pan. Add enough water so that you can see the water in the pan but do not fully submerge yellow squash.
When the squash is very soft, remove from heat. If you have an immersion blender, blend until smooth. If not, blend in blender or food processor, in batches. Add coconut milk and stir.
Serve hot or place in freezer bags and freeze for future use.

This soup freezes perfectly! Make a large batch in the summer and place in freezer bags in small quantities to enjoy year round.

Leftovers refrigerated for 4 days.