(Makes 8 Servings)

1 small onion, diced

1 quart chicken or vegetable broth

1 large stalk celery, chopped

1 teaspoon caraway seeds

1 large carrot, chopped

1 tablespoon chopped fresh parsley

1 tablespoon butter

1 tablespoon chopped fresh basil

1 tablespoon oil

1 teaspoon crushed/pressed garlic

1 ½ pounds yellow squash, sliced    (approx. 8 cups)

1 tablespoon of either nutmeg, allspice or mild curry powder,

2 medium potatoes, sliced (if desired, peel)

Sea salt and white pepper to taste





  • Sauté onion, celery and carrot in butter and oil in heavy kettle until softened; Do not brown.  Add squash, potato, parsley, basil, garlic, allspice/nutmeg/mild curry powder and broth.  Bring to boil, and cook on medium heat until squash is very tender. 
  • Pour ¼ hot mixture into blender container at a time; blend until smooth.  Return to kettle.  Stir in cream and reheat gently.  Sprinkle a few caraway seeds on top of individual servings. (optional)
  • Suggestion:  Drop a teaspoon of low fat sour cream on top of serving instead of adding the cream