Summer squash are still abundant in early fall in most parts of the country. With their creamy flesh, they make an excellent base for soups (no cream required) or an addition to bread recipes.
For more squash recipes, summer or otherwise, see: The Versatility of Squash.
• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 4 cups summer squash, trimmed and chopped
• 4 small yellow potatoes, washed and chopped (peeled if you prefer)
• 6 cups water
• 1/2 cup coconut milk
• salt and pepper
1. In a large stockpot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes, stirring occasionally.
2. Add the curry powder, ginger, and turmeric, and stir together.
3. Add the squash and potatoes, and cover the pot. Cook for 5 minutes, until the vegetables begin to soften.
4. Add the water and bring to a boil. Reduce the heat and cover, simmer for 30 minutes.
5. Remove from heat and add the coconut milk. Using an immersion blender, puree the soup in the pot. Season with salt and pepper.
6. Serve hot or cold, garnish with chopped mint, Marcona almonds, and a drizzle of extra virgin olive oil.