Chilled Spiced Yellow-Squash Soup

• 2 pounds yellow crookneck squash, trimmed and roughly chopped
• 1/2 cup olive oil, plus more to garnish
• 18 teaspoon red-pepper flakes
• 1/2 teaspoon cumin seeds, toasted and ground
• 1/4 teaspoon coriander seeds, toasted and ground
• 1/8, teaspoon ground turmeric
• Salt and freshly ground black pepper
• 1 tablespoon plus 1 teaspoon lime juice
• Chopped mint, to garnish

1. Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 cups water in a pot with a large pinch of salt.
2. Bring to a boil, then simmer, covered, until the squash is very tender.
3. Once the squash has cooled, puree it in a blender on high for 30 seconds.
4. Pass through a fine-mesh sieve.
5. When completely cool, season to taste with the lime juice, salt and pepper.
6. Ladle into bowls, and garnish with mint and a few drops of olive oil.

crookneck squash, olive oil, redpepper, cumin seeds, coriander seeds, ground turmeric, salt, lime juice, mint

Taken from cooking.nytimes.com/recipes/11593 (may not work)