Last of Summer Squash Curried SoupPosted: August 18, 2012
Yesterday and today I pulled out much of my spring/summer garden. This always makes me sad because some plants look like they still might produce. These plants are like children to me throwing out fruit like grandchildren. I hate to give up on a still good-looking tomato plant even though I know any tomatoes it might give up will be small, may never ripen and will just be inferior to their preceding siblings.
The real reason to pull out the summer garden is to make room for the fall garden, which I planted today. So all you squash haters may like the fall palette of vegetables better.
I have sweet potatoes that have been growing for some time. The plants have be denuded of leaves twice by my deer foes, but they seem to grow back and hopefully the potatoes underground are not as bothered by the deer as I am. I planted arugula by seed and everything else by transplant, which includes: butter crunch, romaine and red leaf lettuces, Chinese and red cabbages, Kale and cauliflower. I mistakenly bought two flats of cauliflower when I wanted one of broccoli and one of cauliflower. I hope to get the broccoli later this week.
This will be the last summer squash recipe until next year. Farwell to my best bumper crop, I grew over a quarter ton of squash which sounds so much more impressive than 500 pounds.
1 big yellow onion- diced
2 medium yellow squash- diced
2 cups of chicken stock
2 t. curry powder
½ t. smoked paprika
1 cup of light coconut milk
Salt and pepper
Spray Pam in a big stockpot and add the onions. Cook on medium high for about five minutes, stirring every so often. Add the squash and continue cooking for one minute. Add the spices and cook another minute. Add the chicken stock and bring to boil and reduce to simmer. Cook until the squash is tender, about 8 minutes. Add the coconut milk and then puree with a stick blender. Taste and season with salt and pepper.