Curried Summer Squash Soup

"This flavorful soup gets its smooth texture from yogurt and pureed chickpeas, which also offer a nice hit of protein.  It's satisfying chilled or warm."

1 T extra-virgin olive oil
2 t curry powder
2 medium yellow squash, chopped (3 cups)
1 large onion, coarsely chopped
3 cups lower-sodium chicken broth
1 (15.5-ounce) can chickpeas, rinsed and drained
Salt and freshly ground black pepper
1/2 cup low-fat or non-fat plain yogurt
2 T chopped fresh basil

In a large saucepan, heat oil over medium-high heat.  Add curry powder and cook, stirring, until fragrant, about 30 seconds. 

Stir in squash and onion, cover, and reduce the heat to medium.  Cook, stirring occasionally, until squash is softened, about 8 minutes.

Add broth and chickpeas, bring to a simmer, and remove from the heat. 

Transfer 2 cups of the soup to a blender (or a stick blender works great too) and puree until smooth.  Return pureed soup to the pan with the rest of the soup and stir to combine.  Season with salt and pepper to taste.

Transfer soup to a covered container and refrigerate until chilled, about 45 minutes.

Divide soup amoung 4 bowls, top with a dollop of yogurt and a sprinkling of basil, and serve.

Makes 4 servings

My Review

Yum.  What a fabulous soup!  We ate this soup warm today because it might as well be Fall here in Seattle.  But leftovers were popped into the fridge and we'll try it chilled tomorrow.