Summer Squash Soup
What You Will Need
Ingredients
- 1 Tbsp. olive oil
- ½ cup minced yellow onion
- 2 cups diced yellow summer squash
- 1 cup peeled and diced yukon gold potato
- ¼ cup diced carrot
- 1 tsp. Lee Kum Kee Minced Garlic
- cilantro leaves, for garnish
Seasoning
- ¾ tsp. cumin powder
- ½ tsp. coriander powder
- ½ tsp. turmeric powder
- ½ tsp. smoked paprika
- ¼ tsp. mustard powder
- ¼ tsp. cinnamon
- pinch of cayenne pepper
- ¼ cup dry white wine
- 2 cups vegetable broth
- ½ Tbsp. Lee Kum Kee Sriracha Chili Sauce
- ¼ cup coconut milk
- additional coconut milk for topping
- pepper, to taste
Made with
Lee Kum Kee products
How to make it
https://www.youtube.com/watch?v=Odbv435r9TI
Heat a pot over medium-low heat. Add in the olive oil and the onion. Cook until the onions are translucent, about 4-5 minutes. Add in the squash, potato, and carrot. Cook for about 5 minutes until the squash begins to soften. Stir in the Lee Kum Kee Minced Garlic, cumin powder, coriander powder, turmeric, smoked paprika, mustard powder, cinnamon, and cayenne pepper. Cook for another minute.
Pour in the wine. Use a wooden spoon to scrape any browned bits from the bottom of the pot. Allow some of the wine to evaporate before pouring in the vegetable broth and Lee Kum Kee Sriracha Chili Sauce. Bring the soup to a boil then lower the heat so that it is simmering. Simmer for 10-15 minutes until the potatoes are tender.
Blend the soup with an immersion blender or in a blender until smooth. Mix in the coconut milk and heat the soup for 5 minutes. Ladle the soup into bowls. Drizzle additional coconut milk on top and garnish with cilantro leaves. Enjoy!
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