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.