Curried Summer Squash Soup With Yuba and Cilantro

Name: Curried Summer Squash Soup With Yuba and Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/4 inch by 1/2 inch; 1/4 cup chopped cilantro leaves

Servings: persons

1
In a large saucepan, combine the oil, onion, ginger, lemongrass and a pinch of salt.
2
Place over medium-low heat and saute until the onion is tender.
3
Add the curry powder and stir for 2 minutes.
4
Add the squash, coconut milk and 3 cups of water.
5
Season with salt.
6
Cover and simmer until the squash is tender.
7
Allow the soup to cool until no longer steaming.
8
Working in batches, puree in a blender until smooth.
9
Pass the soup through a fine-meshed strainer set over the saucepan and return to medium-low heat.
10
Add the yuba and bring to a simmer.
11
Remove from heat, stir in the cilantro and adjust salt to taste.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 medium yellow onion, sliced, 1 teaspoon minced fresh ginger, 1 teaspoon minced lemongrass, and more.

Yes, Curried Summer Squash Soup With Yuba and Cilantro falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!