Chilled Summer-Squash Soup with Curry

recipe

Yield:

5 servings (serving size: 1 cup)

Recipe from

Cooking Light

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.

Christine Weber Hale,

Cooking Light

June 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note