Chilled Curried Yellow Squash Soup Recipe

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Ingredients:

Serving

1/2 cup thinly sliced white part of leek, washed well and drained
1 tsp extra-virgin olive oil
1 tsp curry powder
1/4 tsp turmeric
1 1/2 lb yellow squash (about 3 large), sliced thin
4 cups water
2 tbsp low-fat sour cream
1 tbsp major grey's chutney

Directions:

In a 3 1/2- to 4-quart heavy saucepan cook leek in oil over moderately low heat, stirring occasionally, until softened. Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds. Add squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes. Cool mixture slightly and in a blender purée 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. Before serving, season with salt and pepper if necessary.
Serve soup with small dollops of sour cream and chutney.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	62.69 Kcal (262 kJ)
Calories from fat	15.53 Kcal
		% Daily Value*
Total Fat	1.73g	3%
Cholesterol	1.68mg	1%
Sodium	37.67mg	2%
Potassium	307.04mg	7%
Total Carbs	10.83g	4%
Sugars	6.67g	27%
Dietary Fiber	0.26g	1%
Protein	1.86g	4%
Vitamin C	7.9mg	13%
Iron	0.3mg	1%
Calcium	43.2mg	4%

Amount Per 100 g
Calories	18.15 Kcal (76 kJ)
Calories from fat	4.5 Kcal
		% Daily Value*
Total Fat	0.5g	3%
Cholesterol	0.49mg	1%
Sodium	10.91mg	2%
Potassium	88.91mg	7%
Total Carbs	3.14g	4%
Sugars	1.93g	27%
Dietary Fiber	0.08g	1%
Protein	0.54g	4%
Vitamin C	2.3mg	13%
Iron	0.1mg	1%
Calcium	12.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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