Confetti Vegetable Soup

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Confetti Vegetable Soup

 

2 teaspoons vegetable oil

1/2 cup chopped onion

2 1/2 pounds yellow summer squash, thinly sliced

4 medium garlic cloves, peeled

1 teaspoon minced fresh ginger

3 cups vegetable broth

3/4 teaspoon salt

1/4 cup finely chopped red onion

2 tablespoons chopped fresh flat-leaf parsley

 

In large saucepan, heat oil over medium-high heat. Add

onion and cook,

stirring often, until softened, 4 to 5 minutes. Add

squash, garlic and

ginger. Cover and cook, stirring occasionally, until

squash is tender,

10 to 20 minutes. Add broth and bring soup to a

simmer.

Remove from heat and let soup cool slightly. In food

processor or

blender, process mixture, in batches if necessary,

until smooth. Strain

through fine-mesh sieve back into saucepan, using a

rubber spatula to press

mixture through mesh. Stir in salt.

Serve warm or chilled, thinning soup with extra broth

if necessary.

Ladle soup into bowls and garnish each serving with

red onion and parsley.

Serves 6.