Chilled Thai Squash Soup With Yogurt And Cilantro Food

CHILLED THAI SQUASH SOUP WITH YOGURT AND CILANTRO

Steps:

• 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.

CHILLED CURRIED YELLOW SQUASH SOUP

Steps:

• In a 3 1/2- to 4-quart heavy saucepan cook leek in oil over moderately low heat, stirring occasionally, until softened. Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds. Add squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes. Cool mixture slightly and in a blender purée 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. Before serving, season with salt and pepper if necessary.
• Serve soup with small dollops of sour cream and chutney.

CHILLED SPICED YELLOW-SQUASH SOUP

Steps:

• Combine the squash, olive oil, red pepper, cumin, coriander, turmeric and 1 1/2 cups water in a pot with a large pinch of salt. Bring to a boil, then simmer, covered, until the squash is very tender.
• Once the squash has cooled, purée it in a blender on high for 30 seconds. Pass through a fine-mesh sieve. When completely cool, season to taste with the lime juice, salt and pepper. Ladle into bowls, and garnish with mint and a few drops of olive oil.

CHILLED CURRIED YELLOW SQUASH SOUP

Steps:

• 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.

CHILLED AVOCADO-CILANTRO SOUP

Steps:

• In a blender or a food processor, combine 2 of the avocados, the stock or broth, lime juice, yogurt, and sour cream. Blend until smooth.
• Add the tomato and cilantro. Pulse until the tomato is coarsely chopped, not puree.
• Pour into a bowl and season with salt. Coarsely chop the remaining avocado half and stir into the soup. Refrigerate for at least 2 hours. Ladle into bowls and serve with a dash of hot sauce.