Ingredients:
1/2 cup thinly sliced leek white, washed well and drained
1 teaspoon extra virgin olive oil
1 -2 teaspoon curry powder ( as per personal taste)
1/4 teaspoon turmeric
1 garlic cloves
1 1/2 lbs yellow squash, sliced thin
4 cups water
2 tablespoons sour cream
1 tablespoon major greys chutney
Directions:
In a medium saucepan, cook leek in oil over medium-low heat, stirring occasionally, until softened.
Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds.
Add garlic, 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 (after that, it will lose its fresh taste).
Before serving, season with salt and pepper, if necessary.
Serve soup with dollops of sour cream and chutney.
Servings: 2-4
Time preparation: 15 min.
Time total: 30 min.