Curried Squash Soup (adapted from a recipe that I found last night but can't find now. I'll give real props when I can properly locate the source)
1 Tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, coarsely chopped
1 hot chili pepper, seeds removed, chopped
1-2 Tbsp. curry powder (depending on your taste)
4 6- to 8-inch yellow summer squash, cut into 1/2-inch slices
4 c. chicken broth
Heat oil in a large pot over medium heat. Add onion, garlic, and pepper and saute 3-5 minutes or until onion is translucent. Sprinkle curry powder over onion and garlic, and stir to coat. Throw in the squash and stir in the broth. Bring to a boil, cover pot, and reduce heat. Simmer soup for 20-25 minutes or until squash is soft.
Let soup cool and then puree in blender or food processor. This is a light summer soup that could be served hot or cold, with sour cream or yogurt stirred in.
I would've taken a picture of this, but if you have ever cooked with curry you know that it can ... well ... turn foods funny colors. It didn't look very appetizing, though it tasted amazing. I sound like I'm trying to talk you out of making this soup, but really I'm not. Just try it. And wear dark sunglasses if you're highly sensitive to the way your dinner looks before you ingest it.
I've got yellow squash on the brain these days. Somehow, I have the ONLY garden in the state that has produced a million squash flowers without actually producing any fruit (whoops, that's a lie. So far: 1 squash out of 18 plants). So, I've been the recipient of other people unloading squash on me. Last night, I found that I had 12 yellow squash to process, along with 2 pounds of hot peppers, 10 pounds of apples, 8 green peppers (though they were relatively small), and one pint of cherry tomatoes. I made a giant bowl of applesauce. The tomatoes and green peppers aren't a problem. The squash and hot peppers are a different story, so my goal over the next few days is to hide squash in as many recipes as possible (Chocolate Squash Cake, anyone?), and figure out what to do with two pounds of hot peppers.
Besides Chocolate Squash Cake (substituting shredded squash for zucchini in a recipe like this one), I've been thinking of Squash-Potato soup, Apple-Squash bread, and a stir-fry or two. That should take up the 8 squash I have left, right?
Any thoughts on the hot peppers?
And now, for something completely different: a Mr. Rhymeswithsmile-themed potluck picture (to welcome him home from his trip out West) ...
... he showed up 5 minutes late for the picture ...