Gardeners can't resist growing summer squash, and with good reason - they are as versatile as can be. From soups to entrees, from side dishes to cakes, you always can find a way to use up a surplus of zucchini or yellow squash. In the summer, serve this soup chilled with a slice of your favorite fresh bread.
2 tablespoons unsalted butter
1 large onion, chopped
2 cloves garlic
1 tablespoons curry powder
1-teaspoon ground ginger
3 medium Early Prolific summer squash, trimmed and coarsely chopped (about 4 cups)
4 small red skinned potatoes, peeled
1/2 cup canned unsweetened coconut milk
Salt and freshly ground pepper to taste
Heat the butter in a large pot over medium heat.
Add the onion and garlic and cook stirring occasionally, until the onion is softened, about 5 minutes.
Add the curry powder, ginger and turmeric and stir until very fragrant, about 30 seconds.
Add the squash and potatoes and cover. Cook, stirring often, until they begin to soften, about 5 minutes.
Add 6 cups of water and bring to a boil.
Reduce the heat to medium low and cover. Simmer until the vegetables are tender, about 30 minutes.
With an immersion blender, puree the soup adding just enough coconut milk, to reach the desired consistency and flavor. Season lightly with salt and pepper.
Cover and refrigerate until chilled, at least 2 hours.