We have been eating soup at least twice a week since the weather turned cooler. I've been working my way through the deck of soup cards, mentioned here, as well as revisiting some old favorites and seeking out new ones through varied sources. I thought a weekly soup feature might be fun for awhile, so here is the first in our list of hits.
Moosewood Curried Zucchini Soup, recipe found here.
We have been love, love loving this soup....I've made it twice over that last few weeks. This one came from the soup deck, which can be had gently used on Amazon for about $8 total last I checked. If you're lucky enough to have summer squash still coming in, (and I know some of us are not feeling so lucky with an overabundance of summer squash at this point in the year), try this. It's rich and creamy while still being fairly light. I've done it now with zucchini and yellow crook neck squash with equally good results. Vegans could probably leave out the milk and yogurt and substitute some soy or rice milk with a little more vinegar too boost the tartness. I also think this would freeze well if you leave out the dairy until reheating, although I haven't tried it yet.
Serve with warm, crusty bread and a salad.Try this bread, which I wrote about here, and recipe found here, if you want to bake your own. I've been baking this bread and variations for about six months, with a break in the summer for heat, and we don't tire of it.