August and September are when home gardens and farm stands are chock full of Summer Squash.
Our COO, Helen shares a simple and easy Curried Summer Squash Soup to enjoy these plentiful fresh gems in a new way.
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
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
- 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.