Source: The Old Farmer’s Almanac
Yield: 6 servings
- Unsalted butter: 4 Tablespoons
- Large onion, thinly sliced: 1 Each
- Summer squash, sliced: 2 Pounds
- Cumin: 1/2 Teaspoons
- Dry mustard: 1 Teaspoons
- Ground coriander: 1 Teaspoons
- Ground cloves: 1 Teaspoons
- Ground cinnamon: 1 Teaspoons
- Turmeric: 1/2 Teaspoons
- Cayenne pepper: 1/4 Teaspoons
- Peeled and minced fresh ginger: 2 Teaspoons
- Water or vegetable or chicken stock, divided: 3 Cups
- Light cream: 3/4 Cups
- Sea salt: 1 Pinches
In a large pot over medium heat, melt butter and cook onion and squash until softened and translucent, about 10 minutes.
In a separate bowl, mix dry ingredients plus fresh ginger. Add to onion-squash mixture. Add 1 cup water or stock and cook about 5 minutes.
Add remaining liquid and bring to a boil. Lower heat and simmer about 15 minutes.
Remove from heat and puree until smooth. Stir in cream and season to taste with salt. If soup is too thick for your taste, thin with additional cream or stock.
Ladle into six soup bowls and garnish with cilantro leaves.