Chilled Curried Yellow Squash Soup



2 servings



1/4 cup white part of leek, washed well and drained, thinly sliced
1/2 tsp. extra virgin olive oil
1/2 tsp. curry powder
1/8 tsp. turmeric
3/4 lb. yellow squash, thinly sliced
2 cups water


1 tbsp. low-fat sour cream
1 tbsp. Major Grey's chutney


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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