A Perfect Summer Soup!

[cshenk]

Ran into this one and it's simple, easy, and helps with all the produce
those of us who planted a bit, as it comes to crop!

Chilled Spiced Yellow-Squash Soup, from Daniel Patterson
https://cooking.nytimes.com/recipes/11593-chilled-spiced-yellow-squash-soup

Yield Serves 6

Ingredients
2 pounds yellow crookneck squash, trimmed and roughly chopped
½ cup olive oil, plus more to garnish
? teaspoon red-pepper flakes
½ teaspoon cumin seeds, toasted and ground
¼ teaspoon coriander seeds, toasted and ground
1/8, teaspoon ground turmeric
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon lime juice
Chopped mint, to garnish

Preparation
Combine the squash, olive oil, red pepper, cumin, coriander,
turmeric and 1 1/2 cups water in a pot with a large pinch of salt.
Bring to a boil, then simmer, covered, until the squash is very tender.
Once the squash has cooled, purée it in a blender on high for 30
seconds. Pass through a fine-mesh sieve. When completely cool, season
to taste with the lime juice, salt and pepper. Ladle into bowls, and
garnish with mint and a few drops of olive oil.

My variations: I don't keep red pepper flakes (odd perhaps since I
probably have 200 or so spices). I'm more into savory so for me, this
one wants Sweet Paprika and maybe a dusting or hot paprika at serving
time. With this spicing, a few green onion tops from the garden will
do well for the mint if you didn't grow any.

For cost for me this will be spices (3cents?) and roughly 33cents for a
lime or 5cents of Calamansi powder (a powdered citrus fruit popular in
eastern Asia and the Pacific) plus 35cents of Olive Oil. 78cents for 6
servings for 13cents a serving. Add 22cents a serving (current sales)
if you have to buy the squash.

Note: prices based on Virginia Beach sales for squash. Calculated
based on not having Calamansi ower (dsi1 probably does or can source it
easily without sugar added). Spices mostly gotten in bulk from savory
Spice Shop and olive oil from amazon subscribe and save.

Carol