Summer Squash Soup

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.