Celebrate Summer Squash

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Summer Squash and Sweet Corn Soup (with a kick)

adapted from Alice Waters

1/4 cup olive oil

1 large onion, thinly sliced

pinch saffron

1 tsp cumin

1 tsp coriander seeds (crushed if possible, just some dried coriander)

1/4 tsp turmeric

1 tsp paprika

1/4 tsp cayenne pepper (go to 1/2 or more if you like it hot)

2-4 garlic cloves, peeled and sliced thinly

5 medium green or yellow summer squash

3 cups chicken broth

3 cups water

1-2 ears fresh sweet corn

Heat oil in stock/soup pan.  Add onion, spices and garlic and cook over medium heat, stirring often.  Cook until very soft, but not brown.  While this cooks, slice squash into fairly thick slices (3/4").  When the onions are done, add squash and salt to taste.  Cook for a few minutes, then add stock and water.  Bring to a boil, then reduce to simmer and cook until squash is tender.  Cut the corn off the cob and add half at this point and cook for a few more minutes.  Let it cool a bit and then puree in batches in a blender until smooth.  Add second half of corn, then taste, adjust seasoning and serve hot with a swish of Yogurt and Mint (recipe below).

Yogurt and Mint

Pick a handful of mint.  Pick off the leaves and julienne.  In a small mortar, pound 2/3 of the mint to a paste, then stir in the remaining mint, about 1/3 cup yogurt, 1 TBSP olive oil and salt to taste.  If you like sweet with spicy, add a squish of agave nectar.  Enjoy!