- 3 tbsp. butter
- 7 cups summer squash, chunked
- 3 medium onions, chopped
- 1 heaping tsp. curry
- 5 cups chicken stock
- salt and pepper to taste
Heat butter over medium heat and sweat onions until golden, 8-10 minutes. Stir in the curry and cook until fragrant, about 30 seconds. Add squash, reduce heat to low and cook for about 15 minutes.
Add stock, salt and pepper. Bring to a boil, then lower heat and simmer, uncovered, until squash is tender (approximately 15-20 minutes).
Remove soup from heat and let cool slightly. Using either a standing blender or an immersion blender, puree soup to a smooth, thick consistency.
I use chicken stock for flavor, but vegetable stock would work fine, too, if you're vegetarian. This soup freezes well.