Chilled Carrot and Squash Soup

Chilled Carrot and Squash Soup

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/4 cup red onion, chopped
• 3 cups reduced sodium chicken broth
• 1-1/2 cups carrots, sliced
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 1 cocozelle squash, chopped
• 3/4 cup plain yogurt
• 1/2 cup chives or green onions, chopped for garnish

1. In a large saucepan with a lid, heat the olive oil over medium high heat. Add the garlic and onion and cook for 3 minutes.

2. Add the carrots and broth. Cover and bring to a boil.

3. Lower heat to medium and simmer until carrots begin to soften, about 7 minutes.

4. Add the cumin, salt, coriander, pepper, and the squash. Cover, raise heat to high, and bring to a boil.

5. Reduce the heat to low and simmer, covered, for about 15 to 20 minutes, or until vegetables are very tender and flavors are blended.

6. Carefully pour the mixture into a food processor or blender (or use an immersion blender) and puree soup until smooth.

7. Pour into a large bowl, cover, and chill in the refrigerator for 1 hour.

8. Stir in the yogurt until well combined.

9. Divide into serving bowls and garnish with chives.