Recipe - Chilled Curried Yellow Squash Soup

One fourth cup Thinly cut or sliced up white part of
leek, washed well and
drained
One half teaspoon Extra virgin olive oil
One half teaspoon Curry powder
1/8 teaspoon Turmeric
Three fourths pound Yellow squash; slice thin
2 cup Water

ACCOMPANIMENTS
1 tablespoon Lowfat sour cream
1 tablespoon Major Grey's chutney

(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 One half cups

Per Serving: 74.8 calories and 2.1 grams of fat

Posted to Digest eatlf.v097.n238 by "Tina D. Bell"
tdbell@altair.csustan.edu on Sep 19, 1997