Squash is the first food I can remember eating. It’s such a beautiful fall harvest flavour and to this day it’s a total comfort food. While I am big on seasonal eating, I like to remember to try and freeze some or find it in spring time too because orange vegetables are just so damn soothing and delicious and good for you.
With a one year old and introducing solids it was even more on my mind to get things like sweet-potato and squash when we started introducing solids. Sweet vegetables that can be pureed like that were a go to and always a hit in our house.
So as spring rounds the corner and summer is upon us, I thought: the temp is getting too hot for hearty warm soups, but how about a creamy chilled one! Oui oui! This was so quick to make and was a total throw together with squash that was steamed and vacuum packed and frozen straight of the garden in the fall and it turned out amazing. It would keep in the fridge and be delicious as a puree to put under fish or asparagus too! But it didn’t last long enough for me to try that.
4 c squash (I used a mix of buttercup and acorn but any kind will do!) cooked
1 1/2 c water (or vegetable stock) — add more if you want a thinner broth-like soup
1/2 can coconut milk
1 tsp curry powder
1 T umeboshi vinegar (or apple cider vinegar)
pinch of sea vegetable powder
pinch of sea salt
fresh ground pepper to taste
Place all ingredients in a pot and simmer for 15 minutes. Using an emersion blender puree the mixture once cooked. Place in glass containers and refrigerate overnight. Garnish with olive oil and chives!