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    You are in: Home / Recipes / Chilled Spiced Yellow-Squash Soup Recipe
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    Chilled Spiced Yellow-Squash Soup

    Chilled Spiced Yellow-Squash Soup. Photo by dianegrapegrower

    1/1 Photo of Chilled Spiced Yellow-Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    chiclet's Note:

    Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 C water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
    2. 2
      Once the squash has cooled, puree it in a blender on high for 30 seconds. Pass through a fine-mesh seive. When completely cool, season to taste with lime juic, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.

    Ratings & Reviews:

    • on July 12, 2009

      35

      Not bad, though not much spice. I doubled the amount, and the soup is pleasant, but not spicy at all. Also added an onion. Diane

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chilled Spiced Yellow-Squash Soup

    Serving Size: 1 (169 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 190.1
     
    Calories from Fat 165
    87%
    Total Fat 18.4 g
    28%
    Saturated Fat 2.5 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 3.8 mg
    0%
    Total Carbohydrate 6.6 g
    2%
    Dietary Fiber 2.9 g
    11%
    Sugars 0.0 g
    0%
    Protein 1.4 g
    2%

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