Yellow summer squash soup & curry spices

Method

5 min prep · 5 min cook

1. 1

   Heat the clarified butter, add the onion and the squash and cook over medium heat, for 5 to 10 minutes stirring as necessary

   ⏱ 10 minClarified butterLarge yellow onion slicedSummer squash slicedSquash blossoms for garnish
2. 2

   Gather all the dried spices together and grind them to a powder in an electric spice mill

3. 3

   Add then to the onion and the squash, .along with the cinnamon, cayenne, ginger root, turmeric, salt and 1/2 cup of water or stock and continue to cook over medium heat for five minutes.

   Large yellow onion slicedSummer squash slicedGround cinnamonTurmericSaltWater or stockSquash blossoms for garnish
4. 4

   Poor in the rest of water or stock bring to a boil and then lower the heat and simmer. for 15 minutes

   ⏱ 15 minWater or stock
5. 5

   Pass the soup thru a food mill or puree it in a blender

6. 6

   Return the soup to the stove and stir in the cream

   Light or heavy cream
7. 7

   Taste for salt and add more if necessary. Because some squash are less watery than others the soup may need additional water or cream.

   Summer squash slicedSaltWater or stockLight or heavy creamSquash blossoms for garnish
8. 8

   Serve the soup garnished with the cilantro and squash blossoms.

   Summer squash slicedCilantro leaves chopped for garnishSquash blossoms for garnish

Courses: Appetizer

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