Curried Vegetable Chowder

2 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped white onion
1/2 cup minced green onion
1 1/2 tablespoons minced garlic
l/2 cup minced celery
1/2 cup minced carrot
1/2 cup peeled and minced zucchini or summer squash
2 cups peeled potatoes, in 1/2-inch cubes
5 cups cauliflower florets
1 teaspoon curry paste or powder, or more to taste
2 tablespoons lemon juice, or more to taste
6 cups vegetable or chicken stock
1/4 cup fresh basil
1/4 cup minced parsley
Salt and freshly ground pepper, to taste

In a large soup pot over moderately low heat, melt butter and add olive oil.
Add onions and garlic and sauté until fragrant (about 3 minutes).
Add celery, carrot, zucchini, potatoes and cauliflower.
Sauté 3 minutes.
Add curry, lemon juice and stock.
Cook until vegetables are tender (15 to 20 minutes).
Add basil, parsley, and salt and pepper.
Add more lemon juice or curry to taste, if desired.
Serve hot or cold.

6 servings