Yellow Summer Squash Soup
2 pounds yellow summer squash (preferably home grown
3 tablespoons butter
1 cup onions (roughly chopped)
¾ teaspoon curry powder
pinch of saffron (to intensify color)
4-5 cups chicken or vegetable broth
Coarsely chop squash (including seeds). Simmer onions in butter
until lightly golden.
Add curry powder and saffron, stir briefly. Add squash, stir and heat
Add 4 cups broth, bring to boil, reduce heat and simmer uncovered
Puree in blender. Add more broth if desired. Serve hot or cold. Makes 2 quarts.
If you wish, add yogurt or sour cream and garnish with garden chives.