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1/4 cup leek -- washed well, drained, slice white part only
1/2 teaspoon extra virgin olive oil
1/2 teaspoon curry powder
1/8 teaspoon turmeric
3/4 pound yellow squash -- slice thin
2 cups water -- (or chicken broth)
How To Prepare:
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
Carbs per serving - include all nutritional information if known: