1 1/4 pounds zucchini, crookneck, or pattypan squash
1 large onion, chopped
1 bunch scallions, including half of the greens, chopped
2 tablespoons raw white rice
1/2 cup chopped parsely
6 cups basic vegetable stock or water
1 tablespoon curry powder
salt and freshly milled pepper
Saute the onion and squash in oil over medium-high heat until they've begun to color, about 10 minutes, then add 1 tablespoon curry powder. Add the scallions, rice, and parsley. Add the vegetable stock and 1 1/2 teaspoons salt and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. Let cool briefly, then puree. Taste for salt and season with pepper and add lemon juice to taste.
Thin the soup if desired with coconut mil, rice, or almond milk and garnish with cilantro leaves and diced jalapeno.
This recipe is from Vegetarian Cooking for Everyone by Deborah Madison.
See relevant blog post here.