Chilled Curried Yellow Squash Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1/2 cup thinly sliced leek , washed well and drained
• 1 teaspoon extra virgin olive oil
• 1 -2 teaspoon curry powder (as per personal taste)
• 1/4 teaspoon turmeric
• 1 garlic clove
• 1 1/2 lbs yellow squash, sliced thin
• 4 cups water
• 2 tablespoons sour cream
• 1 tablespoon major greys chutney

Recipe

• 1 in a medium saucepan, cook leek in oil over medium-low heat, stirring occasionally, until softened.
• 2 add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds.
• 3 add garlic, squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes.
• 4 cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
• 5 season soup with salt and pepper.
• 6 chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste).
• 7 before serving, season with salt and pepper, if necessary.
• 8 serve soup with dollops of sour cream and chutney.