Curried Summer Squash Soup

This recipe was passed along by our CSA, Schlegel Run Growers from another share holder. I get stuck when it comes to yellow squash, I'm really not sure why. It's just like any other squash. I haven't cooked much with curry before, but wanted to give it a try. I'm super sensitive to the aroma of it, but I'm glad I gave it a shot. My husband ate the entire batch of soup! He said it got better each day, the longer it sat. I change up the recipe slightly by swamping out vegetable broth for chicken broth and pureeing the entire soup.

1 Tbsp extra-virgin olive oil
2 tsp curry powder
2 medium yellow squash, chopped (approx. 3 cups)
1 large onion, coarsely chopped
3 cups vegetable broth
15.5 oz can organic chickpeas, rinsed and drained
salt
fresh ground pepper
1/2 cup fat-free plain greek yogurt
2 Tbsp fresh basil, chopped

In a large saucepan, heat the oil over medium heat. Add the curry powder and cook, stirring until fragrant (about 30 seconds). Stir in the squash and onions. Cover and reduce heat to medium. Continue cooking over medium, stir occasionally until the squash is softened, about 8 minutes.

Add the broth and chickpeas. Bring to a simmer and remove from the heat. Puree the entire batch of soup in a blender until smooth. If you want a chunkier soup, only puree 2 cups of the soup. Return the pureed soup to the pan. Season with salt and pepper.

Transfer the soup to a covered container and refrigerate until chilled, about 45 minutes. Divide the soup between 4 bowls and serve with a dollop of yogurt and sprinkling of basil. The soup can also be served warm.

Recipe also featured on: The Grocery Cart Challenge