This can be served hot or chilled. Zucchini, of course, can sub for the summer squash.

2 T sesame or peanut oil, or other vegetable oil
2 c chopped onions
2 garlic cloves, chopped
1 t Thai red curry paste; subs–1 t hot sauce, or 1/4 t red pepper flakes
1 t curry powder
3 – 4 medium summer squash (about 1 lb), chopped in small pieces
2 c vegetable broth, plus more if needed
1 c unsweetened coconut milk
salt and pepper, to taste
yogurt or sour cream
chopped fresh cilantro or scallion greens

1. Heat oil in a soup pot over medium heat. Add onions and sauté for about 8 or 9 minutes, until golden. Add garlic and sauté another minute. Stir in red curry paste and curry powder and cook for about half a minute, until blended in. Add chopped summer squash and sauté for a few minutes until well coated with the mixture. Stir in the broth and coconut milk and bring to the boil. Reduce heat to medium-low, stir in salt and pepper, and simmer gently until squash is tender, about 15 minutes (fish a piece out and test for tenderness).

2. Take off heat, let cool a bit, then purée, in batches, in a blender or food processor. If serving chilled, transfer to a serving bowl. Taste for seasonings. Chill for at least 2 hours. Before serving, stir. If the soup seems a bit too thick for your liking, thin with some cold broth. If serving hot, return purée to soup pot and gently heat through. If soup seems too thick, add additional broth and heat through. Taste for seasonings.

3. Serve, with a dollop of yogurt or sour cream on top, and sprinkled with chopped cilantro or scallion greens.