1/4 cup olive oil
1 large onion
1 stalk celery, diced
1/2 teaspoon ground cumin
1 1/2 pounds pattypan squash (about 2), diced
1 1/2 pounds summer squash (about 4), diced
1 sweet potato, peeled and diced
1 cup dry white wine
1 teaspoon salt
6 cups chicken or vegetable stock
1/4 cup whipping cream
Pinch cayenne pepper
Black pepper to taste

In a large pot, heat oil over medium-high heat. Add onion, celery and cumin; sauté until onion starts to soften, about 2-3 minutes. Add pattypan and summer squash (zucchini, yellow squash or both); sauté until they start to soften, about 5 minutes. Add sweet potato, wine and salt; cook until liquid has evaporated, about 3 minutes.

Add stock and bring to boil. Reduce heat and simmer until vegetables are tender, about 20 minutes. Stir in cream, cayenne and black pepper. Ladle into bowls; top with Avocado and Grape Tomato Salsa and garnish with croutons, if desired.

Serving size: 2 cups. Per serving: 214 calories, 3.4 g protein, 11.1 g fat, 20.3 g carbohydrates, 1,230 mg sodium, 6 mg cholesterol.

Avocado and Grape Tomato Salsa
1 avocado, diced
1 1/2 cups halved grape tomatoes
1/4 cup minced cilantro
1/4 teaspoon salt
Black pepper to taste
Juice of 1 lime

Combine ingredients in bowl. Taste and adjust salt and pepper, if necessary. Serve immediately or cover and store up to 2 hours in refrigerator.

Serving size: 2 tablespoons. Per serving: 62 calories, 1.1 g protein, 4.7 g fat, 5.2 g carbohydrates, 101 mg sodium, trace cholesterol.

Source: Carla Snyder and Meredith Deeds, 300 Sensational Soups