Ober, Ky
Yellow Summer Squash Soup
INGREDIENTS
2 pounds yellow summer squash (preferably home grown
crookneck)
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
until wilted.
Add 4 cups broth, bring to boil, reduce heat and simmer uncovered
until tender.
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.