Summer Squash Soup

  • Heat 2 tbsp butter in large pot over medium heat and sauté 1 chopped onion and 2 minced garlic cloves until soft.
  • Stir in 1 tbsp curry powder, 1 tsp ground ginger and 1/2 tsp ground turmeric; stir until fragrant.
  • Add 4 cups sliced Early Prolific squash and 4 red skinned potatoes, cubed. Cook until slightly softened, add 6 cups water, reduce heat, cover and simmer until vegetables are soft, about 30 minutes.
  • Purée in a blender, along with 1/2 cup unsweetened coconut milk.
  • Season with salt and pepper.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook