Summer Squash Soup with Curry Spices

Adapted from a recipe by Deborah Madison, The Greens Cookbook

I served this with some basmati rice and a simple salad of cucumber,
tomato and mint—it was like a celebration of summer.

3 Tablespoons butter
1 large yellow onion
1 1/2 pound mixed summer squash, sliced
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon yellow mustard seeds
4 cloves
1/4 teaspoon cardamom seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon tumeric
1/4 teaspoon cayenne pepper (or more to taste)
1 1/2 teaspoon grated, fresh ginger root
1/2 teaspoon salt
4 cups water or vegetable stock
1 can coconut milk
cilantro leaves for garnish

Heat the butter in a large pot. Add the onion and squash and
cook over medium heat for 5-10 minutes, stirring occasionally.
Gather the whole spices and grind them to a powder with a spice
mill. Add to the onions and squash along with the remaining
spices and 1/2 cup water or stock. Continue to cook for 5 minutes,
stirring often. Add the rest of the water or stock and coconut
milk and bring to a boil. Reduce to a simmer and continue
to cook for 15 minutes. Puree the soup with a blender or pass
through a food mill and return to heat. Salt and pepper to taste.
Because some squash has more water than others you might need
to add water or cook down the soup a bit to achieve the desired
consistancy. Serve garnished with cilantro.