Here’s a recipe that takes very few ingredients (most of which you probably have on hand) and that relies on warm spices instead of the all-too-common Italian spices that so many people rely on when cooking with summer squash — herbs like oregano or thyme. This soup freezes beautifully if you want to make a large batch and store some for a weeknight when you simply can’t be bothered.
3 tablespoons olive oil
1 1/2 pounds summer squash, sliced into 1/2-inch thick pieces
1 medium onion
1 teaspoon cumin seeds
1 teaspoon curry powder
4 cloves garlic, peeled and thinly sliced
3-4 cups vegetable broth (depending on desired thickness)
Salt and pepper, to taste
1. In a large pot, heat oil over medium heat. Add the cumin seeds and cook, stirring often, until just fragrant. Add the garlic and onion and cook until translucent, about 5 minutes. Add sliced squash and cook until just softened, about 10 minutes.
2. Add curry powder and vegetable broth and bring to a boil. Lower heat to medium-low and simmer about 15 minutes. Remove from heat and, using a hand-blender or traditional blender and allow to cool before seasoning with salt and pepper.
3. Ladle into soup bowls to serve and garnish with flat parsley or cilantro if you’d like.
recipe from: thekitchn.com