We have been roasting here in East Tennessee. It's been over 90 degrees the past few days with high humidity. Combine that with a kitchen that has no air conditioning (or walls, cabinets and ceiling but that's a story for another day!) and cooking is the last thing you want to do. We've been grilling out a lot and doubling up recipes so we have lots of leftovers. Later this week I'll post recipes for roasted green beans and an amazing recipe for a potato, squash and ham frittata. I thought I didn't like frittatas but luckily, I was wrong. My favorite recipe this week comes from one of my fail safe cookbooks,A Year in a Vegetarian Kitchen by Jack Bishop. It was very easy to make and it was delicious hot and cold. It's also deceptively filling. The only non-local ingredient was the lime juice and the ginger, which although it wasn't local, was still reasonably close - it's from Alabama. This soup served with grilled chicken thighs from Laurel Creek Farms was my "official" One Local Summer meal. We finished it off with a peach cobbler that was completely local except for the flour. We sweetened it with local honey and homemade butter from local cream. The ice cream was made with local honey and local milk and cream.

Chilled Curried Yellow Squash Soup with Cilantro-Lime Puree
5 tablespoons extra-virgin olive oil
1 1/2 pounds yellow summer squash, chopped (about 5 small squash)
1 medium onion, chopped
1 tablespoon minced ginger root
3 medium cloves garlic, minced
2 teaspoons curry powder
6 cups vegetable broth
1 medium russet potato (about 8 ounces), peeled and diced
Salt
1/2 cup packed fresh cilantro leaves
1 tablespoon fresh lime juice
That soup sounds awesome. I am having trouble with these One Local Summer updates. I make the meal then never have time to post in time for publication on Farn To Philly! At least I am making the meals I guess.
Posted by: Jeff | June 22, 2009 at 09:49 AM
Oh, that squash soup looks delicious. I really love those flavors and they pair nicely with the curry type spices. Question: How does the liquid come out? I mean, does the squash add a lot more liquid (so you'd play with the veg broth amounts) or does it work out as the soup reduces?
Posted by: Mangochild | June 24, 2009 at 07:19 AM
The soup really is amazing. It's been so hot here that this is going on regular rotation. It's filling but not too heavy. We ended up adding as much broth as the recipe suggested but we did taste it a bit as we added the broth.
Posted by: TNLocavore | June 28, 2009 at 12:39 PM
Cilantro Lime Puree - I'm soooo making this! I think it would be great over steamed veg.
Posted by: Jaden | July 28, 2009 at 11:38 PM
Thanks Jaden! One of my favorite marinades for veggies is a cilantro vinaigrette in Passionate Vegetarian. I need to post that recipe soon.
Posted by: TNLocavore | July 29, 2009 at 10:02 AM
the flavors in this are amazing! Thank you so much for this. It's the perfect recipe to celebrate summer!
Posted by: White On Rice Couple | August 04, 2009 at 03:16 AM
Thanks! We've made this several times this summer - I'm really glad we found the recipe!
Posted by: TNLocavore | August 04, 2009 at 09:36 AM