Cold Curried Summer Squash Soup
The warming kick of curry lends depth and zing to this creamy chilled soup. Thai basil, with a light anise flavor which pairs well with the curry, is pureed into the soup as well as frozen into lime juice ice cubes to serve as a cooling garnish. Zucchini can be substituted for yellow summer squash. The ice cubes should be made at least five hours, and up to four days, before serving. This recipe was developed by assistant editor Anna Stockwell for her story on cold yogurt soups.
FOR THE ICE CUBES:
- 3 tbsp. Thai basil leaves, cut into chiffonade
- 1 tbsp. lime juice
- 1⁄8 tsp. salt
FOR THE SOUP:
- 2 tbsp. unsalted butter
- 1 white onion, diced
- 1 tsp. curry powder
- 1 tsp. cumin
- 1⁄2 tsp. salt
- 1⁄4 tsp. turmeric
- 1⁄8 tsp. cayenne
- 2 medium yellow summer squash, peeled and cut into 1-inch cubes
- 1⁄2 cup plain yogurt
- 2 tbsp. Thai basil leaves
- 1 tbsp. heavy cream
- Make the ice cubes: Divide the basil, lemon juice, and salt among 4 cubes of an ice cube tray. Top off with cold water and freeze until solid.
- Make the soup: In a large heavy pot over medium heat, melt the butter. Add the onion, curry, cumin, salt, turmeric, and cayenne and cook, stirring occasionally, until the onions are soft and translucent, about five minutes. Stir in the squash and cook, stirring occasionally, for another five minutes. Pour in one cup of water, stir, and let simmer until the squash is tender, about ten minutes. Remove from heat and transfer mixture to a container and let chill for at least one hour and up to two days.
- Transfer the squash mixture to a blender and add yogurt, basil leaves, and cream. Blend on high speed until completely smooth. Portion soup into four bowls and top each with a basil-lime ice cube.