Heat 2 tbsp butter in large pot over medium heat, sauté 1 chopped onion with 2 finely minced
garlic cloves until softened. Stir in 1 tbsp curry powder, 1 tsp ground ginger and 1/2 tsp
ground turmeric; stir until fragrant. Add 4 cups sliced summer squash and 4 small 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 with 1/2 cup unsweetened
coconut milk. Season with salt and pepper.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook