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 consistency. Serve garnished with cilantro.

Adapted from a recipe by Deborah Madison, from The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant