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cumin powder

Summer Squash Soup with Pan-Fried Collard Greens

July 8, 2020 by Earth Dance Farm

Print Recipe
Summer Squash Soup with Pan-Fried Collard Greens
This summer squash soup is an easy and beautiful way to use up an abundance of summer squash.
Servings
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 to taste
  • Collard Greens for topping
Servings
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 to taste
  • Collard Greens for topping
Instructions
  1. 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.
  2. 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.
  3. While the soup simmers, heat 2 tablespoons of the oil in a frying pan on medium high. Add the collards and cook, stirring, until the collards become bright green and tender. Remove them from the heat and set aside.
  4. 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.

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Earth Dance Farm

27842 141st Ave.
Spring Valley, MN 55975
507-378-4252

Earth Dance Farm

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