Chilled Curried Yellow Squash Soup

Recipe by evelynathens
READY IN: 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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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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