CHILLED CURRIED YELLOW SQUASH SOUP

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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

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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