Not so very long ago, I told the world (via my blog) that I am not such a fan of soup. But then again, I also said that I was going to cook my way through Bon Appetit’s Fast/Easy/Fresh. And that book has a whole chapter on soups. So I was left in a moral quandary. But I didn’t really think about it much because there were so many other recipes to try that I figured I would worry about it later rather than sooner.
Later was actually this week.
I needed a side dish to go with the black bean burgers. Okay, I said, what veggies are on sale at the supermarket this week. Summer squash. 99 cents a pound. Hmmm, that’s a really good deal, can’t do better than that. Let me check my bible aka fast/easy/fresh and see what side dishes they have for summer squash. Blah blah blah, something that involves potatoes – potato salad? Nah, don’t really feel like potatoes, blah blah blah. There’s gotta be SOMETHING in here?!?!? Frittata, orzo, eh, soup, nah I don’t do soup.
Wait. Maybe I can do soup.
As it turns out, I can do soup and not only that but I can like it as well. I guess Deb was right after all.
2 tbsp butter
2 shallots, chopped
1 clove garlic, minced
1 1/2 tsp curry powder
1 1/4 lb summer squash
2 cups broth
mint, for garnish
1. Melt the butter in a saucepan over medium heat. Saute the shallots, garlic, and curry powder for 3 minutes. Add the summer squash, cover and cook until squash is tender, stirring every once in a while. Add the broth, cover and simmer for 10 minutes. Puree in a food processor or with an immersion blender.
2. Season to taste with salt and pepper and chill. Garnish with mint when serving.
This soup was very tasty and the mint was absolute integral to making it so very delicoius. I ate it hot the first day since I didn’t feel like waiting for it to chill and then cold the second day. It was actually good either way so don’t feel bad if you can’t wait for it to get cold to eat it. You won’t be alone.
I am submitting this to Souper Sundays, an event hosted by Deb of Kahakai Kitchen.