CURRIED SUMMER SQUASH SOUP
Steps:
- Melt butter in heavy large sauce pan over medium-low heat. Add shallots, garlic and curry and saute 3 minutes. Add squash, cover and cook until squash is tender, stirrig occasionally, about 10 minutes. Add 2 cups stock. cover and simmer 10 minutes. Puree in batches in blender or processort. Cover and chill until cold. Think with additional stock, if necessary. Season with salt. Ladle into bolws. Top with dollop of yogurt and garnish with cilantro/mint leaves.
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