When there is more summer squash around than a soul knows what to do with, this lovely summer Curry Squash Soup is just the thing. In my opinion, curry powder is one of the great culinary inventions. Not only can it transform the simplest most humdrum ingredients into something exotic, it can help make food more palatable to taste buds shot from chemo. And if paired as it is here with a hit of fresh lime and some Greek yogurt, it can make any summer squash blah-free and delicious!
- In a medium pot, heat olive oil over a medium high flame. Add onion and squash to the pot, and add a pinch of salt. Sauté until the onion is soft, about 5 minutes.
- Sprinkle with the curry powder and a grind or two of black pepper. Stir to mix. Cook one minute more. Pour in vegetable stock and bring to a simmer. Cook for about 15 minutes or until the onion and squash are cooked through. Puree if desired. Taste for salt. Remove the soup from the heat. Whisk in the Greek yogurt and the lime juice.
- Serve warm or chilled, garnished with chopped cilantro.
- ¼ cup olive oil
- 1 medium onion (about 1 cup), chopped
- 3 summer squash (about 3 cups), sliced
- 1 tablespoons curry powder
- Salt and black pepper to taste
- 8 cups low-sodium vegetable stock
- 1 cup Greek yogurt
- ½ cup lime juice
- ¼ cup cilantro, chopped for garnish
Ann's Tips and Tricks
Go easy when adding the salt in step 1. Even low sodium stock can be very salty, and once you’ve put the salt in, it’s hard to take out. You can always adjust the salt when the soup is cooked.