Best Chilled Curried Yellow Squash Soup Recipes

CHILLED CURRIED YELLOW SQUASH SOUP

Chilled Curried Yellow Squash Soup image

Categories Soup/Stew Vegetable Freeze/Chill Vegetarian Quick & Easy Summer Chill Gourmet

Yield Makes about 5 cups, serving 4 as a first course

Number Of Ingredients 9

Ingredients

1/2 cup thinly sliced white part of leek, washed well and drained
1 teaspoon extra-virgin olive oil
1 teaspoon curry powder
1/4 teaspoon turmeric
1 1/2 pounds yellow squash (about 3 large), sliced thin
4 cups water
Accompaniments
2 tablespoons low-fat sour cream
1 tablespoon Major Grey's chutney

Steps:

In a 3 1/2- to 4-quart 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 and simmer, stirring occasionally, until squash is very tender, about 15 minutes. Cool mixture slightly and in a blender purée in batches until smooth, transferring 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.

CHILLED CURRIED YELLOW SQUASH SOUP

Chilled Curried Yellow Squash Soup image

Make and share this Chilled Curried Yellow Squash Soup recipe from Food.com.

Provided by evelynathens

Categories Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup thinly sliced leek white, washed well and drained
1 teaspoon extra virgin olive oil
1 -2 teaspoon curry powder (as per personal taste)
1/4 teaspoon turmeric
1 garlic clove
1 1/2 lbs yellow squash, sliced thin
4 cups water
2 tablespoons sour cream
1 tablespoon major greys chutney

Steps:

In a medium saucepan, cook leek in oil over medium-low heat, stirring occasionally, until softened.
Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds.
Add garlic, squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes.
Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
Season soup with salt and pepper.
Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
Before serving, season with salt and pepper, if necessary.
Serve soup with dollops of sour cream and chutney.

Nutrition Facts : Calories 89.6, Fat 5.4, SaturatedFat 2, Cholesterol 5.3, Sodium 40.2, Carbohydrate 9.6, Fiber 3, Sugar 4.1, Protein 3.5

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