SPICY SUMMER SQUASH SOUP

1 tablespoon olive oil
1 tablespoon butter
2 large onions, minced
6 large garlic gloves, minced
1 1/2 lbs yellow summer squash, chopped (or any summer squash, such as zucchini)
2 teaspoons whole cumin seeds, ground in mortar and pestle
1 teaspoon turmeric
2 teaspoons dried thyme
1/2 teaspoon dried ground ginger
1/2 teaspoon cardamom (optional)
1 teaspoon dried pepper flakes
1 teaspoon salt
1 teaspoon pepper
3 cups low-sodium chicken broth (more if soup is too thick for your taste)

TOPPINGS:

Plain Greek yogurt
Chopped Cucumber
Pea Shoots (or you favourite herb)

Heat butter and olive oil over medium high heat. Sauté onions with a bit of salt and pepper until slightly browed. Add garlic and salute for about 1-2 minutes. Add the squash and sauté until soft, and staring to colour, about 10-12 minutes. Push vegetables to side of pot to clear a spot in the middle. Toast spices in the middle of pot for about 30 seconds. Add the salt, pepper and chicken broth and bring to a boil. Reduce heat and simmer for about 1/2 hour. Using an immersion blender blend until smooth.

Serve, topping each bowl with yogurt, cucumbers and sprouts, if desired.

This is even better if left to cool and reheated after a few hours, or the next day.
Easy, healthy and delicious! My favourite trio.