Chilled Summer-Squash Soup with Curry

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 82
  • Calories from fat: 24%
  • Fat: 2.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.8g
  • Carbohydrate: 12.3g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 681mg
  • Calcium: 136mg

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

  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.
My Notes

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

Add Note

Chilled Summer-Squash Soup with Curry Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy