Chilled Thai Squash Soup with Yogurt and Cilantro
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp canola oil2 cups chopped onion2 large garlic cloves, chopped1 tsp Thai red curry paste1 tsp curry powder1 lb yellow crookneck squash, trimmed, cut into 1 inch pieces2 cups low sodium vegetable broth1 cup light coconut milk1/4 cup plain nonfat yogurt1/4 cup cilantro, minced
Total time: 2 hours 40 minutes (includes chilling time)
Heat oil in heave large saucepan over medium high heat. Add onions and saute until soft and golden; about 5 minutes. Add garlic, stir 1 minute. Add curry paste and powder, stilr 20 seconds. Add squash and saute 1 minute. Stir in broth and coconut milk. Bring to a boil, reduce heat to medium and simmer until squash is soft, 10 to 12 minutes. Cool slightly.
Using an immersion blender, puree soup until smooth. Or, working in batches, puree soup in blender. Season with salt and pepper to taste. Transfer to a medium bowl and chill until cold, about 2 hours. You can thin with more broth if desired.
Ladle soup into bowls and top with 1 tbsp each of yogurt and cilantro.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
Heat oil in heave large saucepan over medium high heat. Add onions and saute until soft and golden; about 5 minutes. Add garlic, stir 1 minute. Add curry paste and powder, stilr 20 seconds. Add squash and saute 1 minute. Stir in broth and coconut milk. Bring to a boil, reduce heat to medium and simmer until squash is soft, 10 to 12 minutes. Cool slightly.
Using an immersion blender, puree soup until smooth. Or, working in batches, puree soup in blender. Season with salt and pepper to taste. Transfer to a medium bowl and chill until cold, about 2 hours. You can thin with more broth if desired.
Ladle soup into bowls and top with 1 tbsp each of yogurt and cilantro.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
Nutritional Info Amount Per Serving
- Calories: 136.2
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 267.2 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 3.2 g
- Protein: 4.0 g
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