I’ve had a good summer squash recipe repertoire for quite a while. But this year I’m expanding it even more. This season I am creating customized recipe packets for a local CSA farm here in the Portland area every week. The farmer tells me what will be in the share on Saturday and by Sunday night I submit a comprehensive packet of recipes and tips for that week’s produce. Zucchini and all manner of summer squash are a mainstay in the share this time of year and I’ve enjoyed trying some new recipes for these tender, sweet, prolific veggies.
This dish was inspired by the ever clever and creative Heidi Swanson from her new book Super Natural Every Day. I’ve changed a bunch of things: I omitted the tofu croutons since I rarely have tofu on hand. I served it on rice to give it heft and make it a one-dish meal. I used green instead of red curry paste, onions instead of shallots and added lots of basil.
This recipe uses a good number of summer squash so it’s a great way to work through the stash many of us find ourselves with right now. It’s great warmed up the next day for lunch either eaten as soup or over rice. I can imagine this being delicious with other veggies as well as the season changes so experiment as you see fit. It would also be delicious with some chicken or prawns if you want to dress it up a bit and make it heartier.
And please let me know if you have any favorite summer squash/zucchini recipes. I know they’re going to keep showing up for a few more weeks and I always need more ideas.
Green Curry Summer Squash Soup
–adapted from Super Natural Everyday by Heidi Swanson
4-5 medium zucchini or other summer squash like yellow crookneck or patty pan, sliced into 1/2 inch slices
1/2 a medium onions (sweet or regular yellow onion), thinly sliced
4-5 small potatoes (new potatoes if possible), scrubbed and cut into small dice
3 cloves garlic, minced
1 – 2 heaping teaspoons green curry paste (I use the Mae Ploy brand)
1 can full fat coconut milk
2 cups veggie bouillon broth (or other veggie or chicken stock)
1/4 cup Thai basil or regular basil leaves, packed and roughly chopped (saving a bit for garnish)
squeeze of lime juice to taste (optional)
Cooked white or brown, long grain rice
Put a large soup pot on medium high heat. Add about 3-4 tablespoons of the solid part of the coconut milk that makes up about the top fourth of the can, to the hot pan. Add the 1-2 teaspoons (depending on how much heat you want) of green curry paste and mash it up with the back of a spoon and blend it into the coconut milk. Fry this mixture for a couple of minutes until it becomes fragrant.
Add the sliced onion and fry for a few minutes until it softens. Add the squash and potatoes, several generous pinches of salt and cook, stirring often for 3-4 minutes. Then add the garlic, the remainder of the coconut milk and the broth. Bring to a boil, then turn down and simmer for about 10 minutes until the vegetables are tender. Add most of the basil (reserving some for a garnish) and cook for another minute or two. Adjust seasoning and add a squeeze of lime juice, if using.
Serve hot over rice and garnished with more basil.