Curried Yellow Squash Soup

Ingredients

• 3 Tbsp. vegetable oil
• 2 large summer squash (about 1¼ lb.), cut into ½" pieces
• 1 small onion, cut into ½" pieces
• 1 (2”) piece ginger, peeled, finely chopped
• 4 garlic cloves, finely chopped
• 2 tsp. curry powder
• Kosher salt
• 4 cups low-sodium vegetable broth
• Plain yogurt and cilantro leaves with tender stems (for serving)

Steps

1. Heat 3 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Add 2 large summer squash (about 1¼ lb.), cut into ½" pieces, 1 small onion, cut into ½" pieces, one 2" piece ginger, peeled, finely chopped, 4 garlic cloves, finely chopped, 2 tsp. curry powder, and a pinch of kosher salt. Cook, stirring often, until vegetables are slightly tender, 8–10 minutes. Pour in 4 cups low-sodium vegetable broth and bring to a boil. Reduce heat to medium and simmer until vegetables are very tender, 25–30 minutes.
2. Remove pot from heat and, using an immersion blender, blend soup until smooth. (Alternatively, working in batches, transfer soup to a regular blender and blend until smooth. Transfer to a large bowl as you go and then return puréed soup to pot.) Taste soup and add season with more salt if needed.
3. Ladle soup into bowls and top each with a dollop of plain yogurt and cilantro leaves with tender stems. Do ahead: Soup can be made 3 days ahead; reheat over medium until steaming.