Beautiful zephyr squash and the first day of summer has inspired me to make a chilled soup. This recipe will make about 2 quarts. Make some croutons with whatever leftover bread is in your house to garnish the soup and provide a crunchy contrast.
Ingredients:
3 tablespoons olive oil 1 bunch green onions, chopped or 1 large chopped onion 3 garlic cloves, chopped 3 pounds squash, chopped 3 cups water, adjust as needed Salt and pepper 1 cup yogurt 1/4 cup chopped fresh mint
Preparation:
In a large saucepan, heat olive oil over medium heat. Add green onions (or onion) and garlic and saute until just tender. Add squash and saute, about 5 minutes, to cook out some of the liquid. Then add enough water to just cover the squash. Reduce heat and simmer until squash is completely tender. Use a blender or immersion blender to puree mixture into soup. Stir in yogurt and mint and season to taste. Chill about 2 hours or keep the refrigerator for up to 2 days. Serve garnished with a little dollop of yogurt and some more chopped mint.