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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 Garlic clove, 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 chicken broth
1/4 Cup coconut milk plus extra for topping
Salt to taste
Cilantro for topping
Instructions
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 add the chicken 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.
Divide into two bowls and top with a drizzle of coconut milk, sprinkle of paprika, and cilantro.