Curried Yellow Squash Soup

Method

1. 1

   Heat 3 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Add 2 large summer squash (about 1¼ lb.), cut into ½" pieces , 1 small onion, cut into ½" pieces, one 2" piece ginger, peeled, finely chopped, 4 garlic cloves, finely chopped, 2 tsp. curry powder, and a pinch of kosher salt. Cook, stirring often, until vegetables are slightly tender, 8–10 minutes. Pour in 4 cups low-sodium vegetable broth and bring to a boil. Reduce heat to medium and simmer until vegetables are very tender, 25–30 minutes.

2. 2

   Remove pot from heat and, using an immersion blender, blend soup until smooth. (Alternatively, working in batches, transfer soup to a regular blender and blend until smooth. Transfer to a large bowl as you go and then return puréed soup to pot.) Taste soup and add season with more salt if needed.

3. 3

   Ladle soup into bowls and top each with a dollop of plain yogurt and cilantro leaves with tender stems. Do ahead: Soup can be made 3 days ahead; reheat over medium until steaming.

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