The summer fun continues with this delicious summer creation, blending two summer squash to bring out the best in both.
The secret to this dish? Make sure your cumin and curry powder are fresh. Anything older than six months needs to be tossed out.
This is a great make-ahead soup that you can store in the fridge for a delicious creamy pick-me-up the next day.
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Curried summer squash soup
1 stick butter
4 large shallots, minced
3 cloves garlic, minced
1/2 teaspoon cumin
1 1 /2 teaspoon curry powder
2 acorn squash, peeled, seeded and chopped
4 yellow squash, cleaned and diced
4 1/2 cups vegetable broth
Sea salt and fresh ground pepper to taste
1 cup plain Greek yogurt
Melt butter in a large stockpot over medium-high heat. Add shallots, garlic, cumin and curry powder and sauté for 2 minutes.
Add squash, reduce heat to medium, cover and cook until squash is fork tender, stirring often to prevent burning. This should take about 15 minutes.
Add in broth, cover and simmer for an additional 10 minutes. Remove from pot and process in food processor in batches until creamy and smooth. Taste and adjust seasonings with salt and pepper.
Place in fridge to chill for at least 6 hours to allow flavors to blend together and deepen.
To serve, ladle into bowls and place one dollop of yogurt in the middle of each soup and add on a dash of curry powder or cumin for color.