Colorful summer squash are always a signifier, at least here in the Bay Area, that we're deep into the heart of summer. July and August bring bountiful crates to the farmer's markets and grocery store bins are overflowing with green and yellow. While I love simply sauteing them in a little olive oil or slicing them thinly with a mandolin and adding them to pastas or stir-fries, there's something satisfying about a simple summer soup.
So 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.
Simple Summer Squash Soup Serves 5-6 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 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. 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. Ladle into soup bowls to serve and garnish with flat parsley or cilantro if you'd like.Related:Recipe: Baked Summer Squash (Images: Megan Gordon)