Cook1 hr 30 mins
Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you.
- 2 lbs crookneck yellow squash, trimmed and roughly chopped
- 1⁄2 cup olive oil, plus more to garnish
- 1⁄8 teaspoon red pepper flakes
- 1⁄2 teaspoon cumin seed, toasted and ground
- 1⁄2 teaspoon coriander seed, toasted and ground
- 1⁄8 teaspoon ground turmeric
- salt & freshly ground black pepper
- 1 tablespoon lime juice, plus
- 1 teaspoon lime juice
- chopped mint, to garnish
- Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 C water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
- Once the squash has cooled, puree it in a blender on high for 30 seconds. Pass through a fine-mesh seive. When completely cool, season to taste with lime juic, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.
Not bad, though not much spice. I doubled the amount, and the soup is pleasant, but not spicy at all. Also added an onion. Diane