Curried Summer Squash Soup With Yuba and Cilantro
Updated November 16, 2022
Dwight Eschliman for The New York Times. Food Stylist: Daniel Patterson.
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon vegetable oil
1 medium yellow onion, sliced
1 teaspoon minced fresh ginger
1 teaspoon minced lemongrass
Salt
1 teaspoon curry powder
2 pounds (about 5 medium) summer squash, thinly sliced
1 cup coconut milk
1 sheet yuba, cut into pieces about ¼ inch by ½ inch
¼ cup chopped cilantro leaves
Nutritional analysis per serving (4 to 6 servings)
8 grams carbs; 128 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 11 grams fat; 2 grams fiber; 491 milligrams sodium; 3 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, combine the oil, onion, ginger, lemongrass and a pinch of salt. Place over medium-low heat and sauté until the onion is tender. Add the curry powder and stir for 2 minutes.
- Step 2
Add the squash, coconut milk and 3 cups of water. Season with salt. Cover and simmer until the squash is tender. Allow the soup to cool until no longer steaming. Working in batches, purée in a blender until smooth.
- Step 3
Pass the soup through a fine-meshed strainer set over the saucepan and return to medium-low heat. Add the yuba and bring to a simmer. Remove from heat, stir in the cilantro and adjust salt to taste.
Private Notes
Comments
I set out to make the soup easy to freeze/thaw and made the following adjustments which worked well: Increased to 1T curry powder and toasted/fried it to bloom it Added 5T nutritional yeast to the soup instead of yuba at the end Added 1/3 cup cilantro stems and leaves to a batch of the soup going into the blender Adjusted seasoning at end with salt and: 2 tsp white balsamic vinegar 1/4 tsp white pepper 1/2 tsp sugar
Made July 13, 3018. Sautéed 1 med onion sliced in 2 Tbsp EVOO. Added 1 Tbsp mild curry, 1 kefir lime leaf, 1 Tbsp diced ginger. Cooked for 5 mins. Then added 1 lb chopped green squash (peeled because they were old) Then added 1 large cooked carrot (from chicken broth prep), 3 Cups chicken broth. Cooked for 15 mins. Allowed to cool then puréed in Vitamix. Very nice with chicken salad sandwiches.
I increased curry to 1T. I only blended half the vegetables and left half unblended. Once ready, I added tofu in small cubes and small chunks of white fish to cook delicately in the curry before serving.
I used a potato instead of yuba but it did make the soup a bit too thick to strain. I thinned it somewhat with vegetable stock. Used 2x lemon thyme instead of lemon grass and added a bit if a hot sauce i had on hand. Next time i would remove the seeds and toast them and add as a garnish. Will def try again--great way to use the over abundance of our garden's summer squash
Best way ever to use up summer squash. I used 1 TBS curry powder and increased the ginger and lemon grass to 1 1/2 tsp each. Instead of yuba, I substituted nutritional yeast. I will be making this soup at least once a week during squash season!
What would be a good substitute for the yuba/tofu to accommodate a soy allergy?