Chilled Sunburst-Squash Soup with Curry
| 2 | tsp. curry powder | 1 | sunburst squash |
| 1/2 | cup chopped yellow onion | 1 | can vegetable broth |
| 1-3/4 | cups low-fat buttermilk | 1 | Tbs. chopped fresh mint |
| 1/2 | tsp. salt | | |
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Cook curry powder in a large saucepan over medium heat 1 min. or until toasted. Add squash, onion, and broth. Bring to a boil; cover, reduce heat and simmer 25 min. or until tender. Place squash mixture in a blender; process until smooth. Pour mixture into a bowl; cover and chill. Stir in buttermilk, mint, and salt.
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