Friday, August 12, 2011

Friday Food Feature

Simple Summer Squash Soup
3 tablespoons olive oil
1 1/2 pounds summer squash, sliced into 1/2-inch thick pieces
1 medium onion
1 teaspoon cumin seeds
1 teaspoon curry powder
4 cloves garlic, peeled and thinly sliced
3-4 cups vegetable broth (depending on desired thickness)
Salt and pepper, to taste
In a large pot, heat oil over medium heat. Add the cumin seeds and cook, stirring often, until just fragrant. Add the garlic and onion and cook until translucent, about 5 minutes. Add sliced squash and cook until just softened, about 10 minutes.
Add curry powder and vegetable broth and bring to a boil. Lower heat to medium-low and simmer about 15 minutes. Remove from heat and, using a hand-blender or traditional blender and allow to cool before seasoning with salt and pepper.
Ladle into soup bowls to serve and garnish with flat parsley or cilantro if you'd like.

1 comment:

Cassy said...

Thanks for sharing your recipe. I wanna try that at home.

Cassy from Guitar Made Easy