Curried Summer Squash Soup
2 large yellow squash and/or zucchini, chopped
1 small onion, chopped
1 tsp. curry powder
salt & pepper
4 cups chicken broth
3 Tbls. vegetable oil
Heat oil over medium-high heat. Add squash, onion, and curry powder; season with salt and pepper. Cook until tender, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until very tender, 25–30 minutes. Purée until smooth. Serve soup warm or chilled.
Optional: Add cooked noodles (I used egg dumpling noodles) and chicken. An entire bag of noodles and one rotisserie chicken was enough for making a quadruple batch of soup.
