"I totally ripped this off from my mom." —Allie Lewis Clapp, food editor
Recipe information
Yield
Makes 4 servings
Ingredients
3 tablespoons vegetable oil
2 chopped large summer squash
1 chopped small onion
1 teaspoon curry powder
Kosher salt
Freshly ground pepper
4 cups low-sodium chicken broth
Sour cream
Cracked pepper
Cilantro sprigs
Preparation
Heat 3 tablespoons vegetable oil over medium-high heat. Add 2 chopped large summer squash, 1 chopped small onion, and 1 teaspoon curry powder; season with kosher salt and freshly ground pepper. Cook until tender, 8-10 minutes. Add 4 cups low-sodium chicken broth. Bring to a boil, reduce heat, and simmer until very tender, 25-30 minutes. Purée until smooth. Serve soup warm or chilled, topped with sour cream, cracked pepper, and cilantro sprigs.
