It’s the end of summer which inevitably means… what do I do with all this squash?! This soup is a perfect remedy. It’s filled with warming spices as the evenings begin to cool down but still light enough to feel like a summer soup. And the fresh lemon juice at the end really gives the soup a brightness that I love.
Once fall arrives, I think swapping the cauliflower with sweet potatoes would give this soup a little more heartiness and a touch of sweet.
As always, feel free to adjust the spices to your liking and make it your own.
- 2T coconut oil
- 4 cups yellow summer squash, chopped
- 1 cup sweet onion, chopped
- 1 cup carrots, chopped
- 2 cloves garlic, minced
- 2 cups cauliflower, chopped
- ½ teaspoon smoked paprika (+ more for garnish)
- ½ teaspoon coriander
- ½ teaspoon turmeric
- 1/2 teaspoon cumin
- ¼ teaspoon mustard powder
- ¼ teaspoon cinnamon
- a pinch or two of cayenne
- 2/3 cup white wine
- 4-5 cups vegetable broth
- 2/3 cup full fat coconut milk
- freshly squeezed lemon juice at end
- In a large soup pot, heat coconut oil over medium low heat. Add in onions and sauté for 3-5 minutes, add in garlic and sauté another minute.
- Next, add in squash, carrots , and cauliflower and sauté another 5 minutes until they begin to soften.
- Next, add in all of your spices and mix thoroughly. After another 2-3 minutes, add in your white wine to deglaze the pot.
- Now add in the broth – start with 4 cups (a 1 quart box if using premade). Bring to a boil then turn to a low heat and simmer for about 25 minutes until cauliflower is soft.
- Once the vegetables are soft, transfer soup a little bit at a time to a high-speed blender until smooth or conversely, use an immersion blender (although I find they don’t get soups quite as creamy as I like).
- Once you return all the soup to the pot, you can add in the coconut milk and stir to combine. If the soup is too thick for you, add in another cup of broth here and stir to combine.
- Divide between 4 bowls, add a small squeeze of lemon to each then top with a drizzle of coconut milk and a tiny bit of smoked paprika for garnish.