A Love Affair is born…

With a food processor, that is. It’s not even my  food processor, it’s borrowed with the intention to make large quantities of hummus. But, seriously, it was love at first pulse. I know, I know, I’m a big geek. But moving right along, on Saturday night I wanted cold soup. But I wanted something different. Maybe butternut squash soup? Nah, that seemed to autumn-ish. Then I did what I always do when I’m stumped, I google. A cold, curry summer squash soup? Perfect.

Cold, Creamy Curry Summer Squash Soup  (This recipe is adapted from an adaptation here. Joanne has a great blog!) Makes about 2 servings

2 tbsp butter
2 shallots, chopped
1 clove garlic, minced
1 1/2 tsp curry powder
1 1/4 lb summer squash
2 cups vegetable broth
1/2 cup o% fat Greek yogurt

Melt the butter in a saucepan over medium heat. Sauté the shallots, garlic, and curry powder for about 3 minutes. Add the summer squash, cover and cook until squash is tender, stirring every once in a while. Add the broth, cover and simmer for 10 minutes. Puree in a food processor, add yogurt and pulse a few times. Chill and season to taste with black pepper. Note: I couldn’t wait for it to chill, so I tried it warm… still great. You decide.