Chilled Curried Yellow Squash Soup
photo by Mamas Kitchen Hope
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
2-4
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
-
Garnish
- 2 tablespoons sour cream
- 1 tablespoon major greys chutney
directions
- 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.
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Reviews
-
This is a mild-tasting soup that does need a good dose of salt & pepper before serving! I substituted a combo of non-fat yogurt & cornstarch for the sour cream (1 cup yogurt to 1 tablespoon cornstarch), & actually used 2 tablespoons of that in one bowl of soup, along with the chutney! I then made up my own curry powder with cumin, ginger, turmeric, coriander, cloves, cardamom, cinnamon & dry mustard! Very, very nice cold soup for the summer evenings! [Made, reviewed & photographed as part of the 2nd Africa challenge 'Spice It Up' while touring that continent during the Zaar World Tour 4]
Tweaks
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This is a mild-tasting soup that does need a good dose of salt & pepper before serving! I substituted a combo of non-fat yogurt & cornstarch for the sour cream (1 cup yogurt to 1 tablespoon cornstarch), & actually used 2 tablespoons of that in one bowl of soup, along with the chutney! I then made up my own curry powder with cumin, ginger, turmeric, coriander, cloves, cardamom, cinnamon & dry mustard! Very, very nice cold soup for the summer evenings! [Made, reviewed & photographed as part of the 2nd Africa challenge 'Spice It Up' while touring that continent during the Zaar World Tour 4]
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.