Indian-Style Yellow Squash Soup

Instructions

1. Bloom the cumin seeds In a large soup pot over medium heat, add 2 tablespoons vegetable oil or ghee. Once hot, add 1 teaspoon cumin seeds and let the 1 teaspoon cumin seeds sizzle for a few seconds until fragrant, being careful not to burn them.
2. Sauté onion, garlic, and ginger Add 1 medium finely chopped onion to the pot with the 2 tablespoons oil or ghee and 1 teaspoon cumin seeds. Sauté the 1 medium onion for about 5 minutes until translucent. Stir in 2 cloves minced garlic and 1-inch piece grated ginger, cooking the 2 cloves garlic and 1-inch ginger for 1 minute until fragrant.
3. Toast the ground spices Sprinkle in 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, and 1/4 teaspoon red chili powder (if using). Stir the 1 teaspoon coriander, 1/2 teaspoon turmeric, 1/2 teaspoon garam masala, and 1/4 teaspoon red chili powder into the onion, garlic, and ginger mixture and cook for 1 minute to toast the spices.
4. Add squash and potato Add 4 cups diced yellow squash (about 3–4 small squash) and 1 medium peeled and diced potato to the pot. Stir the 4 cups yellow squash and 1 medium potato into the spiced onion mixture until all the vegetables are well coated with the spices.
5. Simmer with broth Pour in 4 cups vegetable or chicken broth. Stir to combine the 4 cups broth with the 4 cups yellow squash, 1 medium potato, onions, garlic, ginger, and spices. Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer, cover, and cook for about 20 minutes, or until the 4 cups yellow squash and 1 medium potato are very tender.
6. Blend the soup Turn off the heat. Use an immersion blender to carefully purée the mixture of 4 cups broth, 4 cups yellow squash, 1 medium potato, onion, garlic, ginger, and spices until smooth. Alternatively, transfer the soup in batches to a blender, purée until smooth, then return the blended soup to the pot.
   Use caution when blending hot liquids; vent the blender lid and cover with a kitchen towel.
7. Add coconut milk and adjust seasoning Stir in 1/2 cup coconut milk, blending the 1/2 cup coconut milk into the pureed squash soup until silky. Simmer the soup over low heat for 5 more minutes. Taste and add salt to taste, adjusting the seasoning until it suits your preference.
8. Serve with garnishes Ladle the hot Indian-style yellow squash soup into bowls. Garnish each bowl with a swirl of extra coconut milk, fresh cilantro leaves, and a squeeze from a lime wedge if using. Serve with warm naan or crusty bread on the side.