In a heavy saucepan cook leek in oil over moderately low heat, stirring occasionally, until softened. Add curry powder and turmeric and cook, stirring, until fragrant; about 30 seconds. Add squash and water. Simmer, stirring occasionally, until squash is very tender; about 15 minutes. Cool mixture slightly and in a blender purée in batches until smooth. Transfer to a bowl. Season soup with salt and pepper. Chill soup, covered, at least until cold; about 6 hours and up to 1 day. Before serving, season with salt and pepper if necessary. Serve soup with small dollops of sour cream and chutney.
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