Summer Squash & Spice Medley Soup with Mint-Infused Yogurt

1. Cook Aromatics

Heat ¼ cup of olive oil in a heavy-bottomed soup pot over medium heat. Add a finely sliced large onion, a pinch of saffron threads, 1 teaspoon of cumin seeds, 1 teaspoon of coriander seeds, ¼ teaspoon of turmeric, 1 teaspoon of sweet paprika, ½ teaspoon of cayenne pepper, and 2 sliced garlic cloves. Cook, stirring occasionally, until the onions and garlic are very soft but not browned.

2. Add Squash and Simmer

Wash and cut 5 medium summer squash into ¾-inch slices. Add the squash slices to the pot along with a pinch of salt, and cook for about 2 minutes. Pour in 3 cups of chicken broth and 3 cups of water. Bring to a boil, then reduce to a simmer and cook until the squash is tender, about 15 minutes.

3. Prepare Mint-Infused Yogurt

Julienne the leaves of 4 sprigs of mint. In a medium-sized mortar, pound half of the mint leaves into a paste with a pinch of salt. Stir in 2 tablespoons of olive oil and ⅔ cup of yogurt. Mix well and set aside.

4. Purée and Adjust Soup

Once the squash is tender, let the soup cool slightly before puréeing it in a blender until smooth. Reheat the puréed soup gently and, if necessary, thin it with a bit of water to reach your desired consistency. Taste and adjust the seasoning with salt as needed.

5. Serve Soup

Serve the soup hot, garnished with a dollop of the mint-infused yogurt and a sprinkle of the remaining julienned mint leaves. Offer lime wedges on the side for a fresh, tangy finish.