Mesina, Paola Hanna A.

CN: 27

VIII-4 Queen of Virgins 1/9/18

Summer Squash Soup

I. Ingredients

- 1 tablespoon olive oil

- 1/2 cup minced yellow onion

- 2 cups finely diced yellow summer squash

- 1 cup peeled and diced yukon gold potato

- 1/4 cup diced carrot

- 1 clove garlic minced

- 3/4 teaspoon cumin powder

- 1/2 teaspoon coriander

- 1/2 teaspoon turmeric

- 1/2 teaspoon smoked paprika plus extra for topping

- 1/4 teaspoon mustard powder

- 1/4 teaspoon cinnamon

pinch cayenne pepper (optional)

- 1/4 cup dry white wine

- 2 cups low-sodium vegetable broth

- 1/4 cup coconut milk plus extra for topping

 - Salt

- Cilantro for topping

II. Procedure

Heat a heavy-bottomed pot over medium-low heat. Add the olive oil followed by the
onions. Cook until the onions are fragrant and translucent, 4 to 5 minutes. Stir in the
squash, potato, and carrot. Continue to cook for until the squash begins to soften, 5
minutes or so. Stir in the garlic, cook for a minute then add in all the spices, cooking for
another minute more.

Add the wine, scrapping up any pieces stuck to the bottom. Allow some of the wine to
cook out then measure in the vegetable broth. Bring to a boil, reduce to a simmer, and
let cook until the potatoes are tender, 10 to 15 minutes.

Puree the soup using a blender or an immersion blender. Add in the coconut milk and
continue to heat the soup until hot. Taste and add salt as needed (usually depends on
how salty the broth is). Divide into two bowls and top with a drizzle of coconut milk,
sprinkle of paprika, and cilantro.

III. Why Squash Soup?

Squash is commonly available in our country all year round and more practically,
affordable. It is the dish’s main ingredient, is high in vitamins A, which is mainly
important for normal vision, B6, which helps create DNA & RNA, and C, known as
ascorbic acid and acts as an anti-oxidant.

Other vitamin we get from squash includes folate, which is needed to convert
carbohydrates into energy and produce DNA & RNA. It is also rich in minerals like
phosphorus, which is needed for the formation of bones and teeth, and potassium,
which helps regulate fluid balance, nerve signals, and muscle contractions.

This vegetable may not be one to seem delicious to everyone, but I believe that this
recipe and the listed health benefits can surely change people’s minds and possibly
make this vegetable a part of their diet.