This recipe was derived from a recipe by Faith Durand. I initially made this with yellow squash, although the original recipe
was for zucchini.
This makes 1 1/2 quarts -
appetizers for 4 or dinner for 2
• 3 tablespoons olive oil
• 1 white onion, sliced
• 8 to 9 large cloves garlic, sliced thinly
• 2 medium squash, about 1 1/2 pounds
• 4 cups water
• 1 cube Rapunzel veggie boullion (or add stock veggies)
• 1/2 teaspoon powdered ginger
• Salt and pepper
• Almond yogurt seasoned with amchur powder
• chopped mint leaves
Heat the olive oil in a heavy
4-quart stock pot over medium heat. Add the sliced garlic and onions and cook
on medium-low heat for about 10 minutes, or until the onion is soft and
translucent. Keep the heat low enough that the garlic doesn't brown; you want
everything to sweat.
When the onions are soft, add the
squash and cook until soft. Add the broth and bring to a simmer. Simmer at a
low heat for about 45 minutes.
Let cool slightly, then
blend.
Taste and season with ginger, salt
and pepper. When serving, top with a dollop of yogurt and sprinkle with finely
chopped mint leaves
Unike most soups, this is not
significantly better after a night in the refrigerator. The flavors meld, but
IMHO the soup was slightly better fresh.
