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Creamy Summer Squash Soup

  • servings: 4
Photography: Con Poulos

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, chopped
  • 1/4 cup chopped fresh cilantro stems, plus 1/4 cup chopped cilantro leaves
  • 1 teaspoon ground coriander
  • 5 medium yellow summer squash (2 1/2 pounds), chopped
  • Coarse salt
  • Lime wedges, for serving

Directions

  1. Step 1

    Heat oil in a medium saucepan over medium heat and cook onion, stirring, until softened, about 5 minutes. Add garlic, cilantro stems, and coriander and cook, stirring, until fragrant, about 2 minutes. Add squash and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, covered, until squash is just tender, about 15 minutes. Let cool slightly, then season with salt.

  2. Step 2

    Puree soup in batches until smooth. (If too thick, thin with a little water.) Adjust seasoning if necessary and let cool slightly. Garnish with cilantro leaves and serve with lime.

Source
Whole Living, July/August July/August 2012

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