Chilled Curried Yellow Squash Soup Recipe
Servings: 4
Ingredients
- 1/4 c. white part of leek thinly sliced washed well and liquid removed
- 1/2 tsp extra virgin extra virgin olive oil
- 1/2 tsp curry pwdr
- 1/8 tsp turmeric
- 3/4 lb yellow squash slice thin
- 2 c. water
- 1 Tbsp. low-fat lowfat sour cream
- 1 Tbsp. Major Grey's chutney
Directions
- In a heavy saucepan cook leek in oil over moderately low heat, stirring occasionally, till softened. Add in curry pwdr and turmeric and cook, stirring, till fragrant, about 30 seconds. Add in squash and water and simmer, stirring occasionally, till squash is very tender, about 15 min. Cold mix slightly and in a blender puree in batches till smooth, transferring to a bowl. Season soup with salt and pepper. Refrigeratesoup, covered, at least till cool, about 6 hrs, and up to 1 day. Before serving, season with salt and pepper if necessary.
- Serve soup with small dollops of lowfat sour cream and chutney.
- Yield: 2 1/2 c.
- Serving Ideas : See "Menu for Two"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 4 servings | |
| Calories 26 | |
| Calories from Fat 12 | 46% |
| Total Fat 1.35g | 2% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 9mg | 0% |
| Potassium 226mg | 6% |
| Total Carbs 3.33g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.99g | 1% |
| Protein 1.11g | 2% |
