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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.96 Kcal (352 kJ) | ||
| Calories from fat | 18.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 3% | |
|---|---|---|---|
| Cholesterol | 2.1mg | 1% | |
| Sodium | 112.41mg | 5% | |
| Potassium | 390.72mg | 8% | |
| Total Carbs | 15.69g | 5% | |
| Sugars | 10.35g | 41% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 2.22g | 4% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 0.4mg | 2% | |
| Calcium | 56.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 19.41 Kcal (81 kJ) | ||
| Calories from fat | 4.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 3% | |
|---|---|---|---|
| Cholesterol | 0.49mg | 1% | |
| Sodium | 25.98mg | 5% | |
| Potassium | 90.3mg | 8% | |
| Total Carbs | 3.63g | 5% | |
| Sugars | 2.39g | 41% | |
| Dietary Fiber | 0.1g | 2% | |
| Protein | 0.51g | 4% | |
| Vitamin C | 2.2mg | 16% | |
| Iron | 0.1mg | 2% | |
| Calcium | 13.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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