It’s Summertime! Filled With colors, an abundance of vegetables and fruit, and lots of reasons to dress up and meet up with people you love, this season inspires creativity and movement in unpredictable ways. While the days are hot, and soup isn’t exactly what you’ve had on your mind, you are hosting a little gathering of friends in the backyard, and you want a little something unusual to start this dinner party with. Or maybe you’re going on an afternoon picnic date on the beach, and you’ve got a good thermos that you can put in your cute little basket, and surprise your babe with a cup of warmth as the early evening winds roll in.
This soup is creamy, light, delicious, fragrant, and it has some seriously gourmet vibes.
Zucchini is tasty, light, and healthy (it is rich in minerals and vitamins). It’s a great source of energy, and according to Ayurveda and Chinese Medicine it has a cooling effect on our bodies. It’s in the Summer squash family. This berry (it’s a berry! At least in botany it is, even though we all treat it as a vegetable) is native to Central America and to a large area of the south of North America.
I live in Los Angeles, on land stolen from Native American tribes – the Tongva, Kizh, and Chumash – that lived in this area for about 15,000 years before the invasion of European people. There are beautiful stories that different Native American tribes tell about The Three Sisters – corn, bean, and squash. Growing together, they support each other like a family. Eaten together they nourish the body and support the health of the community.
Check out Robin Wall Kimmerer’s book Braiding Sweetgrass for a gorgeous representation and elaboration on the Three Sisters. It’s one of my favorite books for many other reasons too and I highly recommend it.
You can play around with this recipe and use zucchini only, or mix it up and use other Summer squashes as well.
And now, without further adieu, I give to you the Summer Sparkle Squash Soup ( I couldn’t help it! It’s that good)
5 shallots (or replace with another onion)
8 garlic cloves
½ cup olive oil
⅓ cup coconut oil
9-10 large zucchini (or Summer squash, or a mix of both)
1 tbsp paprika
1 tbsp cumin
2 celery sticks (with leaves if they are beautiful)
1 tbsp turmeric
1 bunch parsley
1 bunch cilantro
Salt & Pepper
Chili pepper flakes
Chop onions, shallot and garlic. You don’t need to go crazy with how small you chop, as this soup will be blended eventually. Chop the squash into big, circular chunks.
Add olive oil and coconut oil to a pot along with chopped onion, shallots, and garlic. Saute for about 10 minutes on medium heat, until golden and fragrant.
Add cumin, turmeric, and paprika and saute for 30 more seconds.
Add zucchini/squash and saute for a few more minutes.
Add water to cover plus two inches or so above the vegetables.
Place carrots, celery, cilantro, and parsley bunches on top.
Add salt and pepper.
Cover, bring to a boil, and then simmer for an hour (it can be less than an hour, but I like to give it an hour for all the flavors to come together).
Take the herbs, carrots, and celery out (although I sometimes keep the carrots in, so up to you). Use a hand blender to blend into a smooth, creamy consistency.
To serve; garnish with a generous handful of chopped basil, lime, and chili flakes to taste.
Feel free to play around with it, to add your touch, and to make it your own.
Comment below to let us know if it satisfied your zucchini hunger, and who you shared this soup with.