Summer Squash Soup

This recipe was derived from a recipe by Faith Durand.

I initially made this with yellow squash, all thought the original recipe was for zucchini.

This makes 1 1/2 quarts - appetizers for 4 or  dinner for 2

• 2 tablespoons unsalted butter
• 1 white onion, sliced
• 8 to 9 large cloves garlic, sliced thinly
• 4 medium squash, about 1 1/2 pounds
• 4 cups water
• 1 cube Rapunzel veggie boullion
• 1/4 teaspoon powdered ginger
• Salt and pepper
• yogurt
• chopped mint leaves

Melt the butter in a heavy 4-quart stock pot over medium heat. When it foams, 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.