Curried Squash Soup

4 servings

This recipe comes to me from Bob Sproull who cites Bon Appetit, August 2013.

Ingredients

• 3 T vegetable oil
• 2 large summer squash, chopped
• 1 small onion, chopped
• 1 t curry powder
• salt, pepper to taste
• 4 c low-sodium chicken broth

Directions

• Heat oil over medium-high heat.
• Add squash, onion, curry; cook until tender, 8-10 minutes.
• Add broth, bring to a boil, simmer until very tender, 25-30 mins.
• Puree until smooth (we use a stick blender).
• Serve warm or cold, topped with sour cream, cracked pepper and cilantro sprigs.