Curried Summer Squash Soup

• 2 leeks, diced
• 1 clove garlic, minced
• 2 tablespoons unsalted butter
• 1 tablespoon mild curry powder
• 1 1/2 pounds yellow summer squash, chopped
• 3 to 3 1/2 cups chicken stock
• Coarse salt and freshly ground pepper to taste
• Plain yogurt for garnish
• 1 tomato, peeled, seeded and diced for garnish
• Snipped basil or mint leaves for garnish

1. Saute the leeks with the garlic in the butter for five minutes.
2. Add the curry powder and cook for three minutes, stirring.
3. Add the squash and cook, stirring from time to time, for 10 minutes.
4. Pour in the chicken stock and simmer for 10 to 15 minutes or until the squash is tender.
5. Season to taste with salt and pepper.
6. Puree in batches in a food processor or blender until smooth.
7. Chill overnight to develop flavors.
8. If necessary, thin the soup with more chicken stock.
9. Correct seasoning.
10. Pour into four bowls and top with a spoonful of yogurt, a sprinkling of diced tomato and a sprinkling of basil.

leeks, clove garlic, unsalted butter, curry powder, chicken stock, salt, tomato, basil

Taken from cooking.nytimes.com/recipes/3843 (may not work)