It's summer and a light dinner really hits the spot when it's 200 degrees outside, right? Try this one. We made it up tonight and it was really good. We ate a cucumber dish on the side because we had cucumbers that we had to eat, but you should probably eat something else with it.
Squash-tastic Summer Soup
(2) minced cloves of garlic
(1) medium sliced yellow onion
(2) tbs. olive oil
(2) yellow squash cut in cubes (well as close to a cube as you can cut from a round vegetable)
(1) tsp. honey
(3) tsp. vegetable bouillon base
(3) tsp. vegetable bouillon base
(3) cups of agua
(1) measuring cup to measure the aforementioned agua
1 ½ tsp. rosemary ground in a mortar and pestle
a mortar and pestle to grind your rosemary
1 tsp. crushed red pepper (more if you like it)
a 5 quart saucepan with lid to cook it all in
fire (or a stove)
a spatula or some kind of fancy stir stick
safety goggles
bowls and spoons (as many as you have guests—if there are more than four—make more soup)
unsweetened yogurt and a dusting of basil and your favorite hot sauce as a garnish
Stoke the fire (or put the burner on med/high) and first caramelize the onions and garlic in the olive oil. Next add the squash and honey to the pot. Now get the bouillon into some warm water, mix it up quickly, and add it the the vegetables. (But don't splash. This is not a bathtub.)
Add the spices and simmer this all until the squash is tender. Tender, as in slightly firm, not tender like the mushy Luby's buffet vegetables your parents made you eat after church on Sunday's. Grab the grindy thing and safety goggles and grind all of this stuff together in the pot.
Pour it into bowls, garnish and eat. (or slurp—however you want to do this is fine.)
Yum.
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