30 minutes
A refreshing and aromatic summer squash soup spiced with saffron, cumin, and other spices, topped with a yogurt and mint mixture.
tablespoons
Large Onion, finely sliced
each
Saffron Threads
pinches
Cumin Seeds
teaspoons
Coriander Seeds
teaspoons
teaspoons
teaspoons
teaspoons
Garlic Clove, sliced
each
Medium Summer Squash, sliced
each
to taste
cups
cups
Mint, mashed
cups
Lime Wedges
to serve
1. Sauté Onions and Spices
Heat a heavy-bottomed soup pot over medium heat and add ¼ cup of olive oil. Once the oil is shimmering, add the finely sliced large onion, saffron threads, cumin seeds, coriander seeds, turmeric, sweet paprika, cayenne pepper, and sliced garlic cloves. Stir to soften the onions and blend the spices without browning the onions.
2. Add Squash and Broth
Add the sliced summer squash to the pot along with a pinch of salt. Stir and let cook for 2 minutes. Then pour in the chicken broth and water, bring to a boil, reduce the heat, and simmer for about 15 minutes until the squash is tender.
3. Prepare Yogurt and Mint Garnish
Mash together fresh mint leaves with 2 tablespoons of olive oil and a pinch of salt using a mortar and pestle. Combine this mint mixture with ⅔ cup of yogurt in a mixing bowl.
4. Blend and Season Soup
After the squash is tender, cool the soup slightly before blending until smooth. Return the soup to the pot to reheat gently, seasoning with additional salt if necessary.
5. Serve Soup with Toppings
Serve the soup in bowls, topping each with a dollop of the yogurt and mint mixture. Serve with lime wedges on the side if desired.
Use an immersion blender for a good texture, or a high-speed blender for a silky finish, pausing to scrape down the sides.
When sweating onions, start with medium-low heat to draw out sweetness without browning, creating a sweet foundation for the soup.
Taste before serving and adjust salt, pepper, and consider a splash of lemon juice to balance richness.
Use a mix of zucchini and yellow squash for color and flavor variance. Opt for smaller, firm squash as they tend to be sweeter and less watery.
Maintain a gentle simmer after adding stock to preserve the texture of squash and the balance of flavors.
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