Curried Florida Squash Bisque
Yield 6 servings
2 tablespoons unsalted butter
1 large Florida onion, coarsely chopped
1 tablespoon garlic, minced
1 tablespoon curry powder
2 pounds Florida yellow squash or zucchini (or a combination of both), cut into 1-inch rounds
3 cups low-sodium vegetable broth
1 1/2 cups low-fat buttermilk
1 cup low-fat half-and-half
Kosher salt and freshly ground pepper to taste
1/4 cup finely chopped Florida cilantro
Melt butter in a large saucepan. Stir in the onion and garlic. Cover and cook over low heat, stirring occasionally, until softened, about 15 minutes. Add the curry powder and stir over moderate heat for 1 minute. Stir in squash, add vegetable broth and simmer over moderate heat until the squash is soft, about 25 minutes.
Purée the soup in batches in a blender or food processor. Pour soup into a clean saucepan and stir in the buttermilk and half-and-half. Adjust seasoning with salt and pepper and simmer slowly until heated through. Serve in shallow bowls and garnish with the cilantro.