Summer Squash
Cold Curried Summer Squash Bisque
Serve this refreshing and elegant soup icy cold. It’s great for a hot day!
4 teaspoons butter
1/2 cup chopped onions
2 cloves garlic, crushed
2 tablespoons flour
1 tablespoon curry powder
3 cups defatted chicken broth
12 ounces yellow summer squash, sliced
2 cups non-fat buttermilk
2 tablespoons lemon juice
Melt the butter in a heavy 3-quart saucepan over medium heat. Add the onions and cook, stirring frequently, for 5 minutes, or until soft but not brown. Stir in garlic, then the flour and curry powder. Add broth and cook, stirring constantly, until it comes to a simmer and is slightly thickened. Add the squash and reduce the heat to low. Continue cooking over low heat, stirring occasionally, for 15 minutes, or until the squash is tender. Cool to room temperature and then puree in a blender. Stir in the buttermilk and lemon juice. Cover and chill at least 2 hours or overnight.
Serves 4.
From “Healthy Cooking for Two (Or Just You),” by Frances Price, R.D., 1995.