Chilled Thai Squash Soup with Yogurt and Cilantro

1 tbsp canola oil
2 cups chopped onion
2 large garlic cloves, chopped
1 tsp Thai red curry paste
1 tsp curry powder
1 lb yellow crookneck squash, trimmed, cut into 1 inch pieces
2 cups low sodium vegetable broth
1 cup light coconut milk
1/4 cup plain nonfat yogurt
1/4 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.