Usher In Fall With This Curried Vegetable Soup

The weather cools and pumpkins ripen, but summer isn’t over in the vegetable garden. Summer squashes that haven’t succumbed to powdery mildew or sheer exhaustion are still setting and maturing fruit, so every couple days we venture forth and collect up lovely zucchinis, yellow squash and patty pans. Believe me, there are days when I think I might just yank up the plants to slow the flow of vegetables. So, necessity combined with a recipe I spotted for a curried corn soup in a book written in the 1940s suggested to me the soup that follows. I already had on hand a recipe for a zucchini soup flavored lightly with curry and dill, so it was a small leap to add corn and a little more curry to cooked and pureed yellow squash. I started with a rib of celery and a small onion, chopped and sauteed in olive oil.