Heat oil in heavy large saucepan over medium-high heat. Add onions and sauté until soft and golden, about 5 minutes. Add garlic; stir 1 minute. Add curry paste and curry powder; stir 20 seconds. Add squash and sauté 1 minute. Stir in 2 cups broth and coconut milk and bring to boil. Reduce heat to medium and boil gently until squash is soft, 10 to 12 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth. Season with salt and pepper. Transfer soup to medium bowl and chill until cold, about 2 hours. Thin with more broth, if desired.
Ladle soup into bowls. Spoon dollop of yogurt into center of soup in each bowl. Sprinkle with chopped cilantro and serve.
Per serving: 166 calories, 11 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	336.96 Kcal (1411 kJ)
Calories from fat	215.15 Kcal
		% Daily Value*
Total Fat	23.91g	37%
Cholesterol	1.23mg	0%
Sodium	666.67mg	28%
Potassium	733.13mg	16%
Total Carbs	29.72g	10%
Sugars	12.04g	48%
Dietary Fiber	5.41g	22%
Protein	5.77g	12%
Vitamin C	32mg	53%
Iron	2.6mg	15%
Calcium	75.3mg	8%

Amount Per 100 g
Calories	87.2 Kcal (365 kJ)
Calories from fat	55.68 Kcal
		% Daily Value*
Total Fat	6.19g	37%
Cholesterol	0.32mg	0%
Sodium	172.53mg	28%
Potassium	189.73mg	16%
Total Carbs	7.69g	10%
Sugars	3.12g	48%
Dietary Fiber	1.4g	22%
Protein	1.49g	12%
Vitamin C	8.3mg	53%
Iron	0.7mg	15%
Calcium	19.5mg	8%

* 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.

Tastes

salty
savory
bitter
sweet

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