Thai Squash Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons vegetable oil
• 2 cups chopped onions
• 2 large garlic cloves, chopped
• 1 -2 teaspoon thai red curry paste
• 1 teaspoon curry powder
• 1 lb yellow crookneck squash, trimmed, cut into 3/4- to 1-inch pieces
• 2 -3 cups vegetable broth
• 1 cup canned light coconut milk
• plain nonfat yogurt
• chopped fresh cilantro
• salt and pepper

Recipe

• 1 heat oil in heavy large saucepan over medium-high heat. add onions and sauté until soft and golden, about 5 minutes. add garlic; stir 1 minute. add curry paste and curry powder; stir 20 seconds. add squash and sauté 1 minute. stir in 2 cups broth and coconut milk and bring to boil. reduce heat to medium and boil gently until squash is soft, 10 to 12 minutes. cool slightly.
• 2 working in batches, puree soup in blender until smooth. season with salt and pepper. transfer soup to medium bowl and chill until cold, about 2 hours. thin with more broth, if desired.
• 3 ladle soup into bowls. spoon dollop of yogurt into center of soup in each bowl. sprinkle with chopped cilantro and serve.