Farmer’s Market Recipe: Curried Summer Squash Soup

This soup is fantastic served hot or cold by chilling, covered, in a refrigerator for about four to six hours. Serve topped with fresh dill.

2 tablespoons butter or oil
1/2 large onion, thinly sliced
1 chopped celery rib
3 peeled and chopped carrots
2 pounds of zucchini and yellow squash, chopped
3 peeled and chopped red potatoes
6 cups of vegetable stock
1 teaspoon curry powder
1/2 teaspoon paprika
1/4 teaspoon turmeric
3/4 cup heavy cream or coconut milk
fresh dill
Sea salt & fresh ground black pepper

In a large soup pot with a lid, saute onion, celery and carrots on medium high heat in butter with a little salt and pepper for about five minutes.

Add the squash and potato, stir for a minute, then add the stock. Lower the heat to medium, cover and let come to a boil. Stir and reduce the heat again to medium low, let this cook down for about thirty minutes.

Let this mixture cool and puree it; return it to the pot. Add the curry powder, paprika and turmeric and stir into the mix at medium heat. Add salt and pepper to taste.

Add the cream to the soup slowly and mix thoroughly. You can also save this step and drizzle cream in the soup immediately before serving. Substitute oil for butter and coconut milk for cream for a delicious vegan soup! Top with fresh dill and enjoy!