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Summer Squash Soup

Summer Squash Soup

This fusion recipe has a creamy texture and exotic flavor. It makes a great start to a vegetarian meal, or it can serve as the entree with a pasta salad and bread on the side.

Makes about 10 cups.


  • 1 jalapeño pepper
  • 2 Tbsp olive oil
  • 3 yellow onions, chopped
  • 5-6 cloves garlic, minced
  • 1 Tbsp mirin rice wine
  • 6 c water
  • 3 medium summer squash, chopped
  • 1 bay leaf
  • 1/2 Tbsp zaatar (optional)
  • 1/2 Tbsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 c pecorino Romano cheese, grated
  • 1 c plain yogurt


  1. Roast the jalapeño pepper. Remove seeds and mince it. Set it aside.
  2. In a large pot over medium heat, warm the oil. Add onions and sauté until they become dry. Then lower the heat and stir frequently until caramelized (about 40 minutes).
  3. Add garlic and jalapeño pepper; sauté another minute.
  4. Deglaze the pan with Mirin wine. Add water, summer squash, bay leaf, zaatar, turmeric, salt and pepper.
  5. Bring to a simmer on medium high. Reduce heat and simmer 20 minutes.
  6. Stir in the cheese and yogurt. Remove the bay leaf.
  7. Use a food mill or an immersion blender to puree the soup, or, working in batches, use a stand blender. (When using a stand blended on hot foods, always be sure to leave the top vent open and place a clean towel firmly over it.)
  8. Serve hot with a crusty bread on the side.

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