Curried Summer Squash Soup - Washington Post

The sweetness of summer squash provides a nice backdrop for a lightly creamy curry soup. Garnish, if desired, with lightly sauteed squash coins, diced tomatoes, a dollop of sour cream or a cooked, peeled shrimp.

2 pounds yellow straight or crook-necked summer squash (about 8 to 9 medium)
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 large yellow onion, diced (about 11/2 cups)
1 tablespoon hot curry powder
4 cups chicken or vegetable stock or broth
Salt to taste
1/4 cup heavy or light cream

Trim the ends from the squash. Using the large holes of a box grater, grate the squash. You should have about 6 packed cups. Transfer the grated squash to a colander, place in the sink and allow to drain.

In a large pot over medium heat, heat the oil and butter until the butter melts. Add the onion and cook, stirring occasionally, until the onion softens and turns pale golden, about 8 minutes.

Add the curry powder and cook, stirring constantly, for 1 minute. Add the grated, drained squash and cook, stirring occasionally, until the squash wilts and begins to release its juices, about 10 minutes. Add the stock or broth and bring to a boil. Reduce the heat to medium-low and simmer gently, uncovered, until the squash is completely tender, 15 to 20 minutes. Remove from the heat; set aside to cool for at least 10 minutes.

Transfer the soup to a food processor or blender and puree until completely smooth. Stir in the cream and add salt to taste. Serve immediately or if you would like cold soup, cover and refrigerate until chilled through, about 2 hours.

4 to 6 servings

DMV variations - I used crook-neck squash, didn't add cream, served warm with a dollup of sour cream and a sprig of cilantro and a few slices of cherry tomatoes.