Curried Summer Squash Soup
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2leeks, diced
- 1clove garlic, minced
- 2tablespoons unsalted butter
- 1tablespoon mild curry powder
- 1½pounds yellow summer squash, chopped
- 3 to 3½cups chicken stock
- Coarse salt and freshly ground pepper to taste
- Plain yogurt for garnish
- 1tomato, peeled, seeded and diced for garnish
- Snipped basil or mint leaves for garnish
Nutritional analysis per serving (4 servings)
191 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 8 grams protein; 1049 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sauté the leeks with the garlic in the butter for five minutes. Add the curry powder and cook for three minutes, stirring.
- Step 2
Add the squash and cook, stirring from time to time, for 10 minutes. Pour in the chicken stock and simmer for 10 to 15 minutes or until the squash is tender. Season to taste with salt and pepper.
- Step 3
Puree in batches in a food processor or blender until smooth. Chill overnight to develop flavors.
- Step 4
If necessary, thin the soup with more chicken stock. Correct seasoning. Pour into four bowls and top with a spoonful of yogurt, a sprinkling of diced tomato and a sprinkling of basil.
Private Notes
Comments
I had to read the attached feature to realize this soup was to be served cold.
No leeks so used a chopped onion. Squash amounts to about two. Easy and delicious right out of the pot. Can't wait to see what sitting a day will do to it.
I wish I had the soup described by your writers. I didn't have leeks so used a large shallot and I added Turmeric and when cooked and tasted, I had to throw it out, it was horrible. Could it have been the two substitutes?