Summer Abundance/ Squash Me Now

In the interest of using some of the very abundant squash I had decorating my kitchen, I came up with this recipe. I used all local veggies, but cheated by using some inexpensive broken shrimp pieces (optional) and a can of coconut milk.  Coconuts are scarce in Pennsylvania, and the closest thing we have to shrimp are crayfish.  But I DID use up a bunch of veggies, and it was darn good!

(Pre-curry)

Curried Squash and Shrimp Soup

Ingredients:

1 onion, chopped

2 garlic cloves, chopped

1" of ginger, chopped

2 T. butter

1 cup sliced squash (I used summer squash and patty pan squash)

2 ears of corn, kernels removed

8 oz baby string beans, cut into small pieces

1 14 oz. can of coconut milk

1/2 pound shrimp pieces

1 block of firm tofu cut into 1/2" blocks

1 t. curry powder

1/2 t. turmeric

lime juice

salt

pepper

sugar

Directions:

Saute onion, garlic and ginger in butter until it just starts to brown. Add coconut milk and the rest of the vegetables, then simmer covered until the vegetables are soft. Add the shrimp (optional), curry and turmeric, then season to taste with the additional ingredients.  Add tofu last, and heat through.  Allow flavors to meld for 10 minutes, then adjust seasoning if necessary. Serve as a soup or over rice.

(Post- curry)

Yum.