Creamy Summer Squash Soup
Don't skimp on your midday meal. Pair this light-yet-filling soup with a flatbread sandwich for a satisfying lunch that will get you through even your toughest days.
- Servings: 4
Photography: Con Poulos
Source: Whole Living, July/August July/August 2012
- 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
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.
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.