As fig season trails off, you’d be remiss to ignore the aromatic qualities of those quintessential leaves. Rub a fig leaf or two between your fingers and you’ll notice a slightly sweet, coconut scent waft away. This alternative season curried squash soup comes into play when you just can’t sauté another summer squash.
2 leeks, white parts only slivered
3 garlic cloves, minced
2 Tbsp butter
2 pounds diced summer squash and zucchini
2 Tbsp olive oil
2 tsp. curry powder
2 tsp. salt
4 cups chicken or vegetable stock
3 young fig leaves
Bring a large sauté pan to medium heat and melt the butter. Add leeks and garlic to the pan and sauté until leeks are translucent but not browned, about 8 minutes. Add squash, olive oil, salt and curry powder and allow to cook for 10 minutes. Add chicken stock and fig leaves. Bring to a boil, then simmer until the squash is fully cooked through and soft.
Transfer the soup to a blender and puree until smooth. Garnish with a dollop of yogurt and enjoy hot!
Recipe & Photograph by Erin Wilson
This recipe was created in partnership with Georgia Organics. The 2020 Georgia Organics Conference & Expo is Feb. 7-8, 2020 in Athens, Ga. Get excited!