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    Summer Squash & Spice Medley Soup with Mint-Infused Yogurt

    clock-icon40 minutes
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    Pixicook editorial team

    A vibrant and flavorful summer squash soup with a spice medley, garnished with mint-infused yogurt and served with lime wedges.

    Ingredients for Summer Squash & Spice Medley Soup with Mint-Infused Yogurt

    units in
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    units in
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    serves
    5 peoplechevron
    serves
    5 peoplechevron

    Olive Oil

    cups

    Substitute chevron-down

    Large Onion, finely sliced

    each

    Substitute chevron-down

    Saffron Threads

    pinches

    Substitute chevron-down

    Cumin Seeds

    teaspoons

    Substitute chevron-down

    Coriander Seeds

    teaspoons

    Substitute chevron-down

    Turmeric

    teaspoons

    Substitute chevron-down

    Sweet Paprika

    teaspoons

    Substitute chevron-down

    Cayenne Pepper

    teaspoons

    Substitute chevron-down

    Garlic Clove, peeled and sliced

    each

    Substitute chevron-down

    Green Or Yellow Summer Squash, cut into 0.75-inch slices

    each

    Substitute chevron-down

    Salt

    pinches

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Water

    cups

    Substitute chevron-down

    Mint Sprigs, leaves only

    sprigs

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Yogurt

    cups

    Substitute chevron-down

    Lime Wedges, for serving

    each

    Substitute chevron-down

    How to Make Summer Squash & Spice Medley Soup with Mint-Infused Yogurt

    1. Cook Aromatics

    Heat ¼ cup of olive oil in a heavy-bottomed soup pot over medium heat. Add a finely sliced large onion, a pinch of saffron threads, 1 teaspoon of cumin seeds, 1 teaspoon of coriander seeds, ¼ teaspoon of turmeric, 1 teaspoon of sweet paprika, ½ teaspoon of cayenne pepper, and 2 sliced garlic cloves. Cook, stirring occasionally, until the onions and garlic are very soft but not browned.

    2. Add Squash and Simmer

    Wash and cut 5 medium summer squash into ¾-inch slices. Add the squash slices to the pot along with a pinch of salt, and cook for about 2 minutes. Pour in 3 cups of chicken broth and 3 cups of water. Bring to a boil, then reduce to a simmer and cook until the squash is tender, about 15 minutes.

    3. Prepare Mint-Infused Yogurt

    Julienne the leaves of 4 sprigs of mint. In a medium-sized mortar, pound half of the mint leaves into a paste with a pinch of salt. Stir in 2 tablespoons of olive oil and ⅔ cup of yogurt. Mix well and set aside.

    4. Purée and Adjust Soup

    Once the squash is tender, let the soup cool slightly before puréeing it in a blender until smooth. Reheat the puréed soup gently and, if necessary, thin it with a bit of water to reach your desired consistency. Taste and adjust the seasoning with salt as needed.

    5. Serve Soup

    Serve the soup hot, garnished with a dollop of the mint-infused yogurt and a sprinkle of the remaining julienned mint leaves. Offer lime wedges on the side for a fresh, tangy finish.


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