CURRIED SUMMER SQUASH SOUP

Curried Summer Squash Soup image

Provided by Moira Hodgson

Categories dinner, easy, lunch, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 leeks, diced
1 clove garlic, minced
2 tablespoons unsalted butter
1 tablespoon mild curry powder
1 1/2 pounds yellow summer squash, chopped
3 to 3 1/2 cups chicken stock
Coarse salt and freshly ground pepper to taste
Plain yogurt for garnish
1 tomato, peeled, seeded and diced for garnish
Snipped basil or mint leaves for garnish

Steps:

Sauté the leeks with the garlic in the butter for five minutes. Add the curry powder and cook for three minutes, stirring.
Add the squash and cook, stirring from time to time, for 10 minutes. Pour in the chicken stock and simmer for 10 to 15 minutes or until the squash is tender. Season to taste with salt and pepper.
Puree in batches in a food processor or blender until smooth. Chill overnight to develop flavors.
If necessary, thin the soup with more chicken stock. Correct seasoning. Pour into four bowls and top with a spoonful of yogurt, a sprinkling of diced tomato and a sprinkling of basil.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 977 milligrams, Sugar 9 grams, TransFat 0 grams