Chilled Curried Yellow Squash Soup

Chilled soups are good summer eating.

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.

Before serving , season with salt and pepper , if necessary.

Serve soup with dollops of sour cream and chutney.

leek white, extra virgin olive oil, curry powder, turmeric, garlic clove, yellow squash, water, sour cream, chutney