Ingredients

• 3 tablespoons vegetable oil
• 2 chopped large summer squash
• 1 chopped small onion
• 1 teaspoon curry powder
• Kosher salt
• Freshly ground pepper
• 4 cups low-sodium chicken broth
• Sour cream
• Cracked pepper
• Cilantro sprigs

Instructions

1. Heat 3 tablespoons vegetable oil over medium-high heat. Add 2 chopped large summer squash, 1 chopped small onion, and 1 teaspoon curry powder; season with kosher salt and freshly ground pepper. Cook until tender, 8-10 minutes. Add 4 cups low-sodium chicken 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.