Thai Curried Summer Squash Soup

Heat vegetable oil in a large saute pan over medium heat. Roughly chop onion. Saute onion for 5 minutes until soft.

Meanwhile, mince garlic and dice squash into small, even dice. When onion is soft, add garlic and saute for another two minutes. Add squash along with curry paste and curry powder. Saute for 1-2 minutes until fragrant and curry paste and powder are evenly distributed.

Add water or stock. Bring to a boil and reduce to a simmer. Simmer uncovered until squash is soft. Remove from heat.

Transfer squash to a blender or food processor. Work in batches if your blender is small. Blend until it is a smooth puree. Add yogurt, lemon juice and salt and pepper to taste. Blend again.

Serve at room temperature or chill until cold before serving.