Dana Slatkin

Last week, I took a delightful cooking class with my 9-year-old daughter in the tiny ghost town of Ashcroft, nestled in the mountains of Aspen, Colorado. The teacher was an accomplished cook as well as an artist, who traveled from Paonia (the eco-conscious farming capital of Colorado) to share her wonderful musings on food, painting, and nature.

After capturing a summer squash in watercolor and then transforming it into a gutsy chilled soup, we walked outside to a long country table to enjoy our feast under a cloudless blue sky. Our lovely plein-air menu (from Jack Bishop’s A Year In A Vegetarian Kitchen) inspired my version of this sweet and piquant soup, which can either cool or warm your soul, depending on your preference.

I like to use ginger juice whenever ginger is called for, because it is so much easier than peeling and mincing the unwieldy root. Just grate a piece of the unpeeled bulb onto a plate, then scoop the pulp into your hand and squeeze the juice into a small bowl (You can replace grated ginger with ginger juice one for one.).

This vivid soup, with an artistic drizzle of lush basil oil, is what I would be craving daily in my idyllic mountain hideaway. In colder months, I’d make this same recipe using butternut squash in place of summer squash, serving it piping hot with swirls of cilantro oil, maple syrup, and crème fraiche.

Serves 8 as a first course.

2 tablespoons extra virgin olive oil
1-1/2 pounds yellow summer squash, chopped roughly
1 medium onion, chopped
1 large carrot, peeled and sliced
2 tablespoons fresh ginger juice
3 medium cloves garlic, minced
1 tablespoon curry powder
1-1/2 quarts vegetable or chicken broth
1 medium potato, peeled and diced
Kosher salt to taste (2-3 teaspoons)

Fresh Basil Oil
1/2 cup packed fresh basil leaves
1 tablespoon lemon juice
3 tablespoons extra virgin olive oil
Kosher salt to taste

1. Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the squash, onion, and carrot and cook, stirring occasionally, until golden.

2. Add the ginger juice, garlic, and curry powder and stir to combine. Cook for a minute until fragrant.

3. Add the broth, potato, and salt and bring to a boil. Simmer until vegetables are very tender, about 25 minutes. Allow to cool slightly.

4. While the soup is cooking, prepare the basil oil: in a blender, purée the basil, lemon juice and olive oil until smooth, salting to taste. Transfer to a bowl or squeeze bottle and reserve.

5. Blend the soup in small batches until smooth, adjusting seasoning as needed.

6. To serve hot, pour the soup into bowls and drizzle with the basil oil; or transfer the soup to a large container, cool, refrigerate until chilled (at least 2 hours), and serve cold, with a swirl of basil oil.

Try our light and refreshing Summertime Gazpacho with Olives and Avocado.

Photo credit: 24boxes.blogspot.com