Thai-Flavored Summer Squash Soup

You know what is a thing I have never been? (Aside from cool, athletic, or coordinated, I mean– if you’d seen me drive a moped into a bush from across an empty parking lot, you’d know at least that last goes without saying.)

A Cold Soup Person.

And I do not know if enjoying a single cold soup makes one a Cold Soup Person. But I will say, I a little bit feel like one in this moment.

Because this cold soup? We love her. We LOVE her!

This soup has got. it. all: It cooks quickly, it’s got a short ingredient list, it’s got TONS of flavor, it’s healthy, it’s gluten free, it’s vegan, it’s dairy free, and it’s cold, which in this 95-degree heat wave D.C. has had going on is a serious asset.

If you’ve let the idea of gazpacho turn you off to the concept of cold soups, I get it (because…same. Sorry, raw tomatoes. We’re just not gonna be BFFs). But even if that’s the case, this one is worth a shot. At the very least, bookmark it for that inevitable stretch of summer when summer squash is abundant and unavoidable, and you’ve made just about all the zucchini parmesan your body can handle for a little while. I promise you won’t be disappointed.

Thai Summer Squash Soup (adapted from Martha Stewart)

• 2 T. Neutral Oil
• 3 medium Summer Squash, cut into 1-inch chunks
• 1 medium Onion, sliced
• 1 t. Salt, plus more for seasoning to taste
• 1″ fresh Ginger, grated
• 2 cloves Garlic, grated
• 1″ fresh Galangal, grated (if available)
• 1 Makrut Lime Leaf (if available)
• 1 can full-fat Coconut Milk
• 1/2 c. fresh Cilantro leaves
• 2 Limes, juiced
• Mint, as garnish
• Roasted salted Peanuts, chopped, as garnish

Heat oil in a Dutch oven over medium heat. Add squash, onions, and 1 t. salt; cook, stirring occasionally, until veggies have softened but not taken on color (no biggie if they do, your soup will just be a less-Instagrammable shade of green). Add ginger, garlic, galangal, and lime leaf and cook for an additional minute or two until fragrant. Add coconut milk and 1.5 c. water, scraping up anything that has stuck to the bottom of the pot. Bring to a boil and reduce to a simmer; cook for 5 minutes to meld flavors. While simmering, set up two large bowls, one which fits inside the other. Fill the larger bowl halfway with very cold ice water and set the smaller bowl aside. Remove soup from heat and let cool for a few minutes, then remove the lime leaf and stir in cilantro and lime juice. Blend, in batches if necessary, either in a high-powered blender (that “high-powered” part is important here) or with an immersion blender, until very smooth. (If using a blender, don’t forget to leave a little space for steam to escape through the lid!) Transfer soup to the smaller bowl, then place inside the larger ice bath bowl. Stir the soup to chill it down for 15 or so minutes; at this point, it may need a few more minutes in the ice bath to be fully chilled and immediately serve-able, or you can place it in the fridge to finish cooling if not eating immediately. Season to taste with salt and serve garnished with mint leaves and chopped peanuts.