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Chilled Summer-Squash Soup with Curry

Yield 5 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  1. 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.