This mild flavored curried soup is refreshing served cold.
2 tbsp butter
1 chopped onion
2 finely minced garlic cloves
1 tbsp curry powder
1 tsp ground ginger
1/2 tsp ground turmeric
4 cups sliced summer squash
4 small red skinned potatoes, cubed
6 cups water
1/2 cup unsweetened coconut milk
Salt and pepper
Heat the butter in large pot over medium heat, sauté the chopped onion with the minced garlic cloves until softened. Stir in the curry powder, ground ginger and ground turmeric; stir until fragrant. Add the sliced summer squash and the red skinned potatoes. Cook until slightly softened. Add the water, reduce heat, cover and simmer until vegetables are soft, about 30 minutes. Purée in a blender with the unsweetened coconut milk. Season with salt and pepper.