- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 pounds yellow squash, coarsely chopped
- 1 1/2 teaspoons fresh thyme leaves
- 2 cups vegetable stock
- 1/2 cup sour cream
- 2 teaspoons salt
- freshly cracked black pepper
- 1 pound fresh strawberries, washed and hulled
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- To make the soup: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the yellow squash and thyme and sauté for 3 minutes. Add the vegetable stock and bring to a boil. Simmer for 10 minutes, or until the squash is soft all the way through. Take off the heat and let cool for a few minutes.
- Transfer the soup to a blender, add the sour cream and salt, and puree on high until very smooth, about 2 minutes. Check the consistency: If the soup is a little gritty, strain it through a fine-mesh sieve. Chill in the refrigerator for at least 2 hours, or as long as overnight.
- About 1 hour before serving, make the strawberries: Slice the strawberries into 1/4-inch-thick slices and place them in a glass bowl. Sprinkle the salt and sugar over the strawberries and gently toss them with your fingers – making sure not to crush them. Let them cure for an hour at room temperature; no longer, or they will get too soft.
- To serve, ladle the chilled soup into bowls. Top each one with a few cured strawberries. Crack some fresh black pepper over the top and serve immediately.