Chilled Curried Yellow Squash Soup

1. 1

   In a 3 1/2- to 4-quart heavy saucepan cook leek in oil over moderately low heat, stirring occasionally, until softened.

2. 2

   Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds.

3. 3

   Add squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes.

4. 4

   Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.

5. 5

   Season soup with salt and pepper.

6. 6

   Chill soup, covered, at least until cold, about 6 hours, and up to 1 day.

7. 7

   Before serving, season with salt and pepper if necessary.

8. 8

   Serve soup with small dollops of sour cream and chutney.

* Per serving · 4 servings · Values may vary.

No additional tips available.