I didn't know if this would be the case or not but I got it in my head that because lemons and yellow squash share the same vibrant shade, they might also go well together in a recipe. I think this is officially so for this simple soup is short on ingredients but full of brilliant flavor.
I used a mandoline to speedily slice the squash and sauteed them with some sweet onions in a little butter and olive oil. The flavors were enriched with a touch of sweet curry powder and made hearty with the addition of some fragrant, cooked brown basmati rice. A thin slice of lemon floating on top of it all was pure happiness.
For 4-6 servings:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 medium summer squash
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sweet curry powder
- 4 cups chicken or vegetable stock
- 1-1/2 cups cooked long-grain brown rice
- The juice of 1 lemon
- 6 thin slices lemon, seeds removed
While the onion is cooking, trim both ends of the squash and then in half lengthwise. Thinly slice into 1/8-inch half moons - a mandoline makes short work of this task. You should have about 3 cups of squash.
Add the squash to the pot and saute for 2 minutes. Add the salt and curry powder and cook for 1 minute more. Add the stock, bring to a boil over medium-high heat, and cook over a simmer, for 10 minutes. Add the rice and simmer for 10 minutes more. Stir in the lemon juice.
Ladle into shallow bowls and float a slice of lemon over the top.