Chilled Summer-Squash Soup with Curry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
2 teaspoons curry powder |
1 1/4 pounds yellow squash, cubed |
1/2 cup chopped onion |
1 (14 1/2-ounce) can vegetable broth |
1 3/4 cups low-fat buttermilk |
1 tablespoon chopped fresh mint |
1/2 teaspoon salt |
Directions:
1. Cook curry powder in a large saucepan over medium heat 1 minute or until toasted. Add squash, onion, and broth. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender. Place squash mixture in a blender; process until smooth. Pour mixture into a bowl; cover and chill. Stir in the buttermilk, mint, and salt.
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