“Give Us This Day,” woodcut, monoprint, 16 x 11.5”, 2012

Ober, Ky

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
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.