Chilled Curried Yellow Squash Soup

• 1/2 cup thinly sliced white part of leek, washed well and drained
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon curry powder
• 1/4 teaspoon turmeric
• 1 1/2 pounds yellow squash (about 3 large), sliced thin
• 4 cups water
• 2 tablespoons low-fat sour cream
• 1 tablespoon Major Grey's chutney

1. In a 3 1/2- to 4-quart heavy saucepan cook leek in oil over moderately low heat, stirring occasionally, until softened.
2. Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds.
3. Add squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes.
4. Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl.
5. Season soup with salt and pepper.
6. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day.
7. Before serving, season with salt and pepper if necessary.
8. Serve soup with small dollops of sour cream and chutney.

extravirgin olive oil, curry powder, turmeric, yellow squash, water, lowfat sour cream, major

Taken from www.epicurious.com/recipes/food/views/chilled-curried-yellow-squash-soup-13016 (may not work)