Chilled Curried Yellow Squash Soup
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Ingredients
| 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 |
Accompaniments
| 1 tbsp. | low-fat sour cream | | 1 tbsp. | Major Grey's chutney |
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Instructions
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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