August and September are when home gardens and farm stands are chock full of Summer Squash.

One might say there’s an overabundance of these mild-flavored vegetables, bringing a risk of tiring of them fast.  

Feeds Six as a starter or even main course, paired with a salad.  Good hot, warm or chilled, for lunch or summer supper.  Total preparation time approximately 30 minutes

Ingredients – all can be varied to taste:

2 large Vidalia onions

Half-stick butter

4-6 summer squash, depending on size (do not substitute yellow zucchini)

1 to 2 cups Chicken broth

1 to 2 cups whole milk Greek Yogurt or low-fat Sour Cream

1 to 2 tablespoons mild Curry powder

Salt and pepper to taste 

Steps:

  • Coarsely chop the peeled onions.
  • Simmer, covered, in a large pot with the butter and 1 cup of chicken broth for 10 minutes on medium-high heat
  • While onions are simmering, remove ends of squash and cut into chunks; add to pot
  • Cover and continue simmering for 10 more minutes.
  • Remove from heat and let cool a bit for about 5 minutes.
  • Using a hand-held immersion blender, blend contents of pot until the soup reaches a uniform consistency. It should be rather thick.
  • Return to heat and add curry, yogurt or sour cream, and more chicken broth to taste and desired thickness.
  • Serve hot or chill for later.

Helen selecting her summer garden bounty for the Curry Summer Squash Soup.

 


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