|1 cup||Basil, fresh|
|1||Summer squash, large|
|1 tbsp||Lemon juice, fresh|
Baking & Spices
|1||Kosher salt and freshly ground black pepper|
Oils & Vinegars
|1 tbsp||Olive oil|
Nuts & Seeds
|1 tbsp||Sunflower seeds, salted roasted|
Heat oil over medium-high heat. Add squash, onion, and curry powder; season with salt and pepper. Cook until tender, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until very tender, 25–30 minutes. Purée until smooth. Serve soup warm or chilled, topped with sour cream, cracked pepper, and cilantro sprigs.
Ingredients for Curried Squash Soup: Summer squash, onion, curry powder, black pepper, chicken broth and vegetable oil. Garnishes.
2 pounds summer squash and/or zucchini, cut into matchsticks 1 teaspoon kosher salt plus more 1/4 cup sliced almonds 2 tablespoons olive oil 2 garlic cloves, sliced 1/4 teaspoon crushed red pepper flakes 1/4 cup finely grated Parmesan Freshly ground black pepper
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