Chilled Summer-Squash Soup with Curry

Ingredients

• 2 teaspoons curry powder 
• 1 tablespoon mint leaves fresh chopped
• 1.8 cups buttermilk low-fat
• 0.5 cup onion chopped
• 0.5 teaspoon salt 
• 14.5 ounce vegetable broth canned
• 1.3 pounds baby squash yellow cubed

Equipment

• bowl
• sauce pan
• blender

Directions

1. Cook curry powder in a large saucepan over medium heat 1 minute or until toasted.
2. Add squash, onion, and broth. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender.
3. Place squash mixture in a blender; process until smooth.
4. Pour mixture into a bowl; cover and chill. Stir in the buttermilk, mint, and salt.