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Name: Chilled Curried Yellow Squash Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/8 ts Turmeric; 1 tb Low-fat sour cream; 1/4 c Leek Thinly sliced, white part only; 1/2 ts Extra Virgin Olive Oil; 3/4 lb Yellow squash slice thin; 2 c Water; 1/2 ts Curry powder

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INGREDIENTS

1/8 ts Turmeric
1 tb Low-fat sour cream
1/4 c Leek ; Thinly sliced, white part only
1/2 ts Extra Virgin Olive Oil
3/4 lb Yellow squash ; slice thin
2 c Water
1/2 ts Curry powder
ACCOMPANIMENTS

Servings

INSTRUCTIONS

(Recipe courtesy of Gourmet Magazine) In a 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 puree 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. Yield: 2 1/2 cups Per Serving: 74.8 calories and 2.1 grams of fat Posted to Digest eat-lf.v097.n238 by "Tina D. Bell" on Sep 19, 1997

NOTES

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Chilled Curried Yellow Squash Soup

1/8 ts Turmeric
1 tb Low-fat sour cream
1/4 c Leek Thinly sliced, white part only
1/2 ts Extra Virgin Olive Oil
3/4 lb Yellow squash slice thin
2 c Water
1/2 ts Curry powder
 ACCOMPANIMENTS

(Recipe courtesy of Gourmet Magazine)    In a 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 puree 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.    Yield: 2 1/2 cups    Per Serving: 74.8 calories and 2.1 grams of fat    Posted to Digest eat-lf.v097.n238 by "Tina D. Bell"  <tdbell@altair.csustan.edu> on Sep 19, 1997

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Nutrition

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Serving Size: 1 Serving (612g)
Recipe Makes: 1

Calories: 114
Calories from Fat: 44 (39%)

Amt Per Serving		% DV

	Total Fat 4.9g	7 %
	Saturated Fat 1.7g	8 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 0.7g
Cholesterol 4.9mg		2 %
Sodium 28.3mg		1 %
Potassium 957.9mg		25 %
Total Carbohydrate 15.6g		5 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 11.4g
Protein 5.4g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 114

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