Puréed Summer Squash Soup With Raita Recipe

Name: Puréed Summer Squash Soup With Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the raita:; 1/2 cup whole-milk yogurt; 1/4 tsp. kosher salt; more to taste; 1 tsp. vegetable oil; 1/2 tsp. brown mustard seeds; 1/4 tsp. cumin seeds; 1/2 tsp. onion seeds (optional); For the soup:; 12 sprigs fresh cilantro with roots, if possible (1 packed cup); more leaves for garnish; 1 small head garlic, cut across the equator; plus 1 tablespoon minced garlic; 3 Tbs. unsalted butter; 1 large onion, sliced (to yield 1-1/2 cups); 2 tsp. kosher salt; more to taste; 1 Tbs. minced fresh ginger; 2 Tbs. minced jalapeno; 1/2 tsp. cumin seeds; 1/2 tsp. coriander seeds; 1/8 tsp. cardamom seeds or 1 green cardamom pod (optional); 1 lb. zucchini or other summer squash (unpeeled), sliced 1/2-inch thick; 1/4 tsp. fresh lime juice

Servings: persons

For the raita:
1/2 cup whole-milk yogurt
1/4 tsp. kosher salt; more to taste
1 tsp. vegetable oil
1/2 tsp. brown mustard seeds
1/4 tsp. cumin seeds
1/2 tsp. onion seeds (optional)
For the soup:
12 sprigs fresh cilantro with roots, if possible (1 packed cup); more leaves for garnish
1 small head garlic, cut across the equator; plus 1 tablespoon minced garlic
3 Tbs. unsalted butter
1 large onion, sliced (to yield 1-1/2 cups)
2 tsp. kosher salt; more to taste
1 Tbs. minced fresh ginger
2 Tbs. minced jalapeno
1/2 tsp. cumin seeds
1/2 tsp. coriander seeds
1/8 tsp. cardamom seeds or 1 green cardamom pod (optional)
1 lb. zucchini or other summer squash (unpeeled), sliced 1/2-inch thick
1/4 tsp. fresh lime juice

1
Make the raita: In a bowl, combine the yogurt and salt. Heat the oil in a small pan over medium heat until it shimmers. Add the mustard seeds, cumin seeds, and onion seeds, if using. When they start to pop, add the oil and seeds to the yogurt. Stir, taste, and add salt, if needed.
2
Make the soup: Put the cilantro, halved garlic head, and 5 cups water in a large saucepan or a stockpot. Bring to a boil, reduce to a simmer, and cook uncovered for 15 min. Strain the broth.
3
Melt the butter in a large, heavy saucepan over medium heat. Add the onion, 2 teaspoons salt, ginger, jalapeno, cumin seeds, coriander seeds, and cardamom, if using. Cover and cook, stirring occasionally, until the onion is translucent, about 10 min.; don't let it brown. Stir in the 1 Tbs. minced garlic and the zucchini, cover, and cook, stirring occasionally, until the squash is softened, about 5 min. Add 4 cups of the broth, bring to a simmer, and cook until the zucchini is tender, about another 3 min.
4
Puree the mixture in a blender and strain it (see How to puree a vegetable soup).
5
Add the lime juice; taste and add salt if needed. Serve warm, garnished with 1 to 2 Tbs. raita and the cilantro leaves.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: For the raita:, 1/2 cup whole-milk yogurt, 1/4 tsp. kosher salt; more to taste, 1 tsp. vegetable oil, and more.

Yes, Puréed Summer Squash Soup With Raita 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.

Puréed Summer Squash Soup With Raita

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