Summer Squash Soup
Vegetables from the garden abound in cups of chilled squash soup.
- Yield: Makes 2 quarts
Source: Martha Stewart Living, July 2004
- 3 tablespoons unsalted butter
- 1 medium white onion, thinly sliced
- 1/2 teaspoon turmeric
- Pinch of cayenne pepper
- 3 pounds yellow summer squash (about 6 medium), cut into thin half-moons
- 3 1/2 cups homemade or low-sodium store-bought chicken stock, or water
- 2 1/2 teaspoons coarse salt
- 1/4 teaspoon freshly ground white pepper
- 1 tablespoon fresh lime juice
- Shelled sunflower seeds, toasted, for garnish
- Paprika, for garnish
Melt butter in a large saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, about 5 minutes. Add turmeric and cayenne; cook, stirring, 30 seconds. Add squash and stock; bring to a boil. Reduce heat; simmer, stirring occasionally, until squash is very tender, about 20 minutes.
Let cool slightly; puree in batches in a blender (so blender is never more than halfway full). Season with salt and white pepper; stir in lime juice. Refrigerate until cold, about 6 hours, or up to 1 day. Served chilled with seeds and paprika.