Ingredients

 

For the Curried Squash Soup

  • 4 whole yellow zucchini (or squash) cut in half and sliced 1/4 inch thick
  • 2 whole spring onions
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tbsp ginger mincd
  • 1 1/2 tbsp curry powder
  • 1 tsp turmeric
  • 1/2 tsp coriander seed
  • 2 1/2 cup water
  • 1 can coconut milk

For the vegetables

  • 2 cups beluga lentils cooked
  • 1 cup broccoli small diced
  • 2 cups green cabbage small diced
  • 1 cup yellow squash small diced
  • 1 cup zucchini small diced
  • 1 cup spring onion small diced
  • 1 whole jalapeno small diced
  • 1 clove garlic minced
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 salt to taste

Squash blossoms

  • 10 each squash blossoms
  • 1/2 cup ricotta
  • 1/4 cup kefir cheese
  • 1 salt to taste

Tempura Batter

  • 1/2 cup rice flour
  • 1/2 cup corn starch
  • 1/4 cup flour
  • 1 cup soda water
  • 1 tsp salt

Green Garlic Oil

  • 1 1/2 cups green garlic blanched
  • 1 1/2 cups vegetable oil
  • 1 tsp salt

Nutritional information

Calories: 207kcalCarbohydrates: 22gProtein: 11gFat: 9gSaturated Fat: 7gCholesterol: 1mgSodium: 39mgPotassium: 108mgFiber: 8gSugar: 1gVitamin A: 16IUVitamin C: 2mgCalcium: 42mgIron: 5mg
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Servings 10 people

For the yellow squash soup

  • In a medium soup pot on medium heat, add butter, olive oil, onions, and squash with a tsp of salt. Cover the pot and allow to cook for 7-8 minutes shaking the pot with the lid on periodically.
    Then take the lid off and add garlic, ginger, and spices. Cook for another 2-3 minutes without letting the vegetables brown. Then add water, coconut milk, and another pinch of salt.
    Cover and cook for 25 minutes and then transfer everything to a vitamix and puree until smooth. Adjust the seasoning if need be with salt and spice. Set aside and keep warm

For the squash blossoms

  • Mix the two cheeses together and season with salt. Place in a plastic pastry bag without a tip. Cut the end of the bag off with scissors and fill each squash blossom with the cheese mixture.

For the tempura batter

  • Mix all the ingredients in a bowl with a whisk and set aside.

For the vegetables

  • In a large saute pan add butter and olive oil with all of the vegetables. Season with a 1/2 tsp of salt and cook for 4 minutes. Then add garlic, ginger, and spices. Cook for another 4 minutes.
    Drain the lentils and add 1 1/2 cups to the vegetables medley. Cook for another minute or two until the vegetables are tender, season with salt and pepper if need be.
    yellow curry squash soup recipe

For the green garlic oil

  • Simply chop green bottoms and tops to spring garlic. Then place the green garlic in boiling salted water for 45 seconds and then shock in an ice bath. Squeeze dry the green garlic and place in a vitamix with the oil.
    Puree for 30 seconds to a minute. Then strain through a chinois ( if you want no sediment in the oil at all use a cheesecloth as well) Season with salt and place in a squeeze bottle.

To finish

  • Bring a small fryer up to 315-325 degrees or a saute pan filled with 1 1/2 cups of oil. Dip each squash blossom into the tempura batter and then place in the frying pan.
    Fry for 2-3 minutes until crispy. Strain out onto a paper towel and season with salt. Meanwhile using a ring mold add your lentil-veggie medley to the bowl. Pour your squash curry soup around the vegetables.
    Place a squash blossom on top and garnish with radish flowers and garlic oil. Serve and enjoy!
    vegan squash curry soup recipe

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