Curried Bisque of Summer Squash
Its good and good for you coming in at 135 calories per serving.
The Chicken broth could be store bought or there is a recipe for easy homemade broth that can be made a day in advance.
Recipe found in a healthy eating for two recipe book.
2 tspbutter or margarine
1/4 cchopped onions
1 clovecrushed garlic
1 Tbspall purpose flour
1 1/2 tspcurry powder
1 1/2 cdefatted chicken broth
6 ozsliced yellow summer squash
1 cnonfat buttermilk
1 Tbsplemon juice
How to Make Curried Bisque of Summer Squash
- Melt the butter or margarine in a heavy 2-quart (or 3-quart) saucepan over medium heat. Add the onions and cook, stirring frequently, for 5 minutes, or until they are soft but not brown. Stir in the garlic, then the flour and curry powder.
- Add the broth and cook the mixture, stirring constantly, until it comes to a simmer and is slightly thickened. Add the squash and reduce the heat to low. Continue cooking over low heat, stirring occasionally, for 15 minutes, or until the squash is tender.
- Let the soup cool to room temperature, then puree it in a a blender, working in batches if necessary. Stir in the buttermilk and lemon juice. Chill the soup in a covered container for 2 hours or overnight. Serve it ice-cold in bowls or mugs.