Cold Curried Squash Soup

Name: Cold Curried Squash Soup
Ingredients: 2 1/2 pounds yellow squash, thinly sliced; 1 medium onion, thinly sliced; 1 (10 3/4-ounce) can chicken broth, undiluted; 1 tablespoon lemon juice; 2 teaspoons curry powder; 1 teaspoon salt; Dash of pepper; 2 cups half-and-half; Chopped chives

9 ingredients

3 steps

Ingredients

2 1/2 pounds yellow squash, thinly sliced
1 medium onion, thinly sliced
1 (10 3/4-ounce) can chicken broth, undiluted
1 tablespoon lemon juice
2 teaspoons curry powder
1 teaspoon salt
Dash of pepper
2 cups half-and-half
Chopped chives

Directions

1

Combine squash, onion, and chicken broth in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 15 minutes or until vegetables are tender. Stir in lemon juice, curry powder, salt, and pepper.
2

Spoon half of squash mixture into container of an electric blender, and process until smooth. Repeat with remaining squash mixture.
3

Place squash mixture in a large bowl; add half-and-half, stirring well. Cover and chill thoroughly. Spoon soup into chilled serving bowls; garnish with chives.