Title: Chilled curried yellow squash soup
 Categories: None
      Yield: 1 Servings
 
    1/4 c  Thinly sliced white part of
           -leek, washed well and
           -drained
    1/2 ts Extra virgin olive oil
    1/2 ts Curry powder
    1/8 ts Turmeric
    3/4 lb Yellow squash; slice thin
      2 c  Water

MMMMM-----------------------ACCOMPANIMENTS----------------------------
      1 tb Low-fat sour cream
      1 tb Major Grey's chutney
 
  (Recipe courtesy of Gourmet Magazine)
  
  In a heavy saucepan cook leek in oil over moderately low heat,
  stirring occasionally, until softened. Add curry powder and turmeric
  and cook, stirring, until fragrant, about 30 seconds. Add squash and
  water and simmer, stirring occasionally, until squash is very tender,
  about 15 minutes. Cool mixture slightly and in a blender puree in
  batches until smooth, transferring to a bowl. Season soup with salt
  and pepper. Chill soup, covered, at least until cold, about 6 hours,
  and up to 1 day. Before serving, season with salt and pepper if
  necessary.
  
  Serve soup with small dollops of sour cream and chutney.
  
  Yield: 2 1/2 cups
  
  Per Serving: 74.8 calories and 2.1 grams of fat