Summer Squash Soup Recipe

Ingredients

3 tablespoons unsalted butter 

1 medium white onion, thinly sliced 

1/2 teaspoon turmeric 

Pinch of cayenne pepper 

3 pounds yellow summer squash (about 6 medium), cut into thin half-moons 

3 1/2 cups homemade or low-sodium store-bought chicken stock, or water 

2 1/2 teaspoons coarse salt 

1/4 teaspoon freshly ground white pepper 

1 tablespoon fresh lime juice 

Shelled sunflower seeds, toasted, for garnish 

Paprika, for garnish 

Preparation

Melt butter in a large saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, about 5 minutes. Add turmeric and cayenne; cook, stirring, 30 seconds. Add squash and stock; bring to a boil. Reduce heat; simmer, stirring occasionally, until squash is very tender, about 20 minutes.

Let cool slightly; puree in batches in a blender (so blender is never more than halfway full). Season with salt and white pepper; stir in lime juice. Refrigerate until cold, about 6 hours, or up to 1 day. Served chilled with seeds and paprika.