3 T unsalted butter

1 1/2 C chopped yellow onions

2 tsp. minced garlic

2 tsp. curry powder

1/2 tsp. salt

1/4 tsp. ground turmeric

1/4 tsp. ground cumin

1/8 tsp. cayenne

2 lbs summer squash, cut into 1-inch cubes

3 C chicken stock

3/4 C heavy cream

1/4 C finely chopped, seeded cucumbers

1/4 C minced fresh cilantro

In a large, heavy pot, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes. Add the garlic, curry powder, salt, turmeric, cumin, and cayenne, and cook, stirring, until fragrant, 45 seconds. Add the squash and cook, stirring, for 3 minutes. Add the stock and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the squash is soft, 25 to 30 minutes. Remove from the heat.

With a hand-held immersion blender, puree on high speed. Add the cream, stir, and adjust the seasoning, to taste. Cool to room temperature, then refrigerate until well chilled.

To serve, ladle the soup into shallow bowls. Sprinkle the cucumbers and cilantro over the top.