Photo by Alessia Shedd


  1. Spray a large saucepan with cooking spray; heat over medium heat until hot.
  2. Sauté onion and garlic until tender; about 5 minutes. Stir in flour and ginger and cook over medium heat for 2 minutes, stirring constantly.
  3. Add squash, pepper, and 2 cups broth to a saucepan; heat to boiling. Reduce heat to simmer until squash is tender, 15 to 20 minutes.
  4. Process mixture in a food processor or blender until smooth; return to saucepan.
  5. Add remaining broth and water continuing to heat; serving warm or cool to serve chilled.
  6. Drizzle with cilantro sour cream and a sprinkle of cilantro.