Curried Summer Squash Soup

I had a lot of summer squash and I wanted something new to try with it. This is a spicy Indian inspired soup & a great way to try summer squash & The puréed soup is delicious cold on a hot summer day.


Curried Summer Squash Soup

5 cups yellow summer squash chopped
2 Roma tomatoes  chopped
1 medium onion chopped
3 cloves of garlic minced
2 TBS tomato paste
1 quart chicken stock + 1 cup water
1 cup chopped basil leaves
1 lime
2 TBS olive oil

For the spice mixture
2  tsp curry powder
1/2 tsp cumin
1/2 tsp cinnamon 
1/8 tsp cayenne 
2 tsp salt
1/2 tsp pepper

In a heavy bottomed pot heat oil to med high. Sautée the onions & spices about 5 
min until soft but not browned. Add the garlic and tomato paste and cook another 
minute.
Add the squash, stock & water.
Bring it to a boil then reduce to simmer covered about 20 minutes.
At the very last add the chopped basil & a squeeze of lime

You can serve it as is or purée.  If you purée do it in small batches in a food 
processor. Hot liquid can be dangerous in a food processor or blender.

Here is the chunky version