Curried Summer Squash Soup

Ingredients

• 2 leeks, diced
• 1 clove garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon mild curry powder
• 1 ½ pounds yellow summer squash, chopped
• 3 to 3 ½ cups chicken stock
• Coarse salt and freshly ground pepper to taste
• Plain yogurt for garnish
• 1 tomato, peeled, seeded and diced for garnish
• Snipped basil or mint leaves for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    187 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 8 grams protein; 21 milligrams cholesterol; 294 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Sauté the leeks with the garlic in the butter for five minutes. Add the curry powder and cook for three minutes, stirring.
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.
3. Puree in batches in a food processor or blender until smooth. Chill overnight to develop flavors.
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.

30 minutes