Chilled Summer-Squash Soup with Curry

Recipe from

Nutritional Information

Calories 82
Caloriesfromfat 24 %
Fat 2.2 g
Satfat 1 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 4.8 g
Carbohydrate 12.3 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 681 mg
Calcium 136 mg

Ingredients

2 teaspoons curry powder
1 1/4 pounds yellow squash, cubed
1/2 cup chopped onion
1 (14 1/2-ounce) can vegetable broth
1 3/4 cups low-fat buttermilk
1 tablespoon chopped fresh mint
1/2 teaspoon salt

Preparation

Cook curry powder in a large saucepan over medium heat 1 minute or until toasted. Add squash, onion, and broth. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender. Place squash mixture in a blender; process until smooth. Pour mixture into a bowl; cover and chill. Stir in the buttermilk, mint, and salt.

Note:

Christine Weber Hale,

June 2000