Leftover chives + the urge to attempt a chilled summer soup led me to tonight's concoction: Chilled Thai Squash Soup with Greek Yogurt.
Though I've been meaning to make gazpacho since the weather got warm, this recipe from Bon Appetit caught my eye and provided an opportunity to dive into uncharted territory... a) I've never made a soup in the summer before, b) I've never made squash soup before and c) before tonight, Thai red curry paste and coconut milk were ingredients foreign to my kitchen.
I was pleased to read in the recipe reviews that some people substituted the yellow crookneck squash that the recipe called for with butternut (which I ended up doing as well) and used chives instead of cilantro (a perfect way to utilize my leftover chives!) With these small changes I was ready for the challenge.
CHILLED THAI SQUASH SOUP WITH GREEK YOGURT
2 tablespoons olive oil
2 cups chopped onions
2 large garlic cloves, chopped
1 teaspoon Thai red curry paste
1 teaspoon curry powder
1 pound yellow crookneck squash (or butternut), trimmed, cut into 3/4- to 1-inch pieces
2 cups (or more) vegetable broth
1 cup canned unsweetened regular or light coconut milk
Plain nonfat Greek yogurt
Chopped fresh chives (or cilantro)
1. Heat oil in heavy large saucepan over medium-high heat. Add onions and sauté until soft and golden, about 5 minutes.
2. Add garlic; stir 1 minute. Add curry paste and curry powder; stir 20 seconds. Add squash and sauté 1 minute.
3. Stir in 2 cups broth and coconut milk and bring to boil. Reduce heat to medium and boil gently until squash is soft, 10 to 12 minutes. Cool slightly.
4. Working in batches, puree soup in blender until smooth.
5. Transfer soup to medium bowl and chill until cold, about 2 hours.
6. When ready to serve, ladle soup into bowls. Spoon dollop of yogurt into center of soup in each bowl. Sprinkle with chopped chives and serve.