Squash Potato Celery Soup

Last week I received summer squash in my weekly organic produce box. I had some celery at home which needed to be used up, so I just made soup using the squash and celery. It tasted pretty good. This recipe will make a big batch our soup (approximately 6-7 bowls), so cut the recipe in half if you want less soup.

Ingredients: 
3 Summer Squash, Chopped,
2 Celery Stalks, Thinly Sliced,
2 Medium Potatoes (Yukon Gold), Cubed
1 Medium Onion, Chopped
3 Cloves Garlic, Chopped
1 Green Chili, Chopped
Salt to Taste,
2 Tablespoon Cilantro, Chopped
1 Teaspoon Dried Oregano,
1 Tablespoon Olive Oil
4 Cups Vegetable Stock
2 Tablespoon Tahini or 2 Tablespoon Sesame Seeds
1 Teaspoon Turmeric Powder
1 Tablespoon Almond Powder

Method:
Heat oil in a pan. When hot, add the onion. Cook covered stirring occasionally until the onion turns translucent. Now add garlic and chili and cook for 2 more minutes.
Add the rest of the ingredients except Tahini. Cover and cook until the potatoes are well cooked (about 25-30 minutes).  Let it cool a little bit. Add tahini and puree in batches. If you don't have tahini, then you can grind sesame seeds in powder and add to the soup. Transfer the puree back to pan and simmer for 5-7 minutes. Take off the stove and serve.

PS: Be careful while processing the soup in blender. Usually, I puree hot soups in food processor. I only fill the food processor bowl halfway through. This way, there is enough area for steam to escape. I also cover the chute with a cloth instead of the chute cover.

Sorry, I forgot to take a picture after making the soup.

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