Curry Summer Squash Soup


This sweet summer recipe is another Kat creation sprung on us on a harvest day. We can’t get enough of it and know you’ll enjoy it too.

Serves 8:
2 small potatoes
1 onion
2 pounds yellow squash or zucchini
½ stick butter
Spices: 1 ½ T minced fresh ginger, 1 t cumin seed, ½ t mustard seed, ½ t tumeric, ¼ t cinnamon, 1 t coriander seed, ¼ – ½ cayenne pepper, ¼ cardamom seed


Chop potato and boil in a pot of water.
Chop onion and squash and sweat it (cook without water) in a ½ stick of butter in a separate pot on medium heat. Stir pretty consistently.
When potato is almost ready, add to the pot with onion and squash.
Grind spices with mortar and pestle and add to soup.
Cook for about 15 minutes. Water will continue to sweat out of the squash and onion. Add enough water to cover the veggies.
Remove some of the liquid and set aside. You can always add this back in to adjust the consistency.
Puree soup in blender or use a hand blender to puree.
Garnish with homemade yogurt and salt and pepper.