Curried Summer Squash Soup

This is our family’s summer comfort food. Served with sour cream at room temperature, it is the perfect light lunch that begs for more servings. As a matter of fact, after I made it again recently, CC#1 called in the pouring rain on my way back from New York City looking for the recipe.

This addictive soup is based on this simple Epicurious recipe with several major adaptations of my own: 1) use either chicken stock or chicken base instead of water; 2) amp up the curry; and 3) add potatoes. The amount of ingredients are flexible—however much you have on hand is good.

Ingredients:

• 3-4 large zucchini or yellow squash

• 1 large onion, chopped

• 1 tbsp curry powder

• 1/2 tsp turmeric, optional

• 1-2 medium sized yellow potatoes, cubed

• 1 tbsp organic chicken base

Instructions:

• In stock pot, cook onion in olive or canola oil for a few minutes

• Add curry power and turmeric, continue to cook until onion softens

• Add squash and cook with onions for a few minutes

• Add potatoes and enough water to comfortably cover the solids (4-6 cups depending on how much stuff you put in)

• Bring soup to a boil

• Turn down heat, cover, and simmer for 20 minutes or so until potatoes are soft

• Pulse blend soup (once cooled) so that you have a rough texture of soup

• Serve with sour cream at room temperature or cold