Chilled Spiced Yellow-Squash Soup

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you.

Ingredients Nutrition


  1. Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 C water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
  2. Once the squash has cooled, puree it in a blender on high for 30 seconds. Pass through a fine-mesh seive. When completely cool, season to taste with lime juic, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.


Most Helpful

Not bad, though not much spice. I doubled the amount, and the soup is pleasant, but not spicy at all. Also added an onion. Diane

dianegrapegrower July 12, 2009

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