Florida Vegetable Recipe

(Photo Below)

Vegetable-6141

Amount	Ingredient
Ingredients
2 tablespoons	unsalted butter
1 large	onion, coarsely chopped
1 tablespoon	garlic, finely chopped
1 tablespoon	curry powder
2 pounds	yellow squash or zucchini (or a combination of both), cut into 1-inch rounds
3 cups	low-sodium vegetable broth
1 1/2 cups	low-fat buttermilk
1 cup	low-fat half-and-half
	kosher salt and freshly ground pepper to taste
1/4 cup	cilantro, finely chopped

Preparation Melt butter in a large saucepan. Stir in the onion and garlic. Cover and cook over low heat, stirring occasionally, until softened, about 15 minutes. Add the curry powder and stir over moderate heat for 1 minute. Stir in squash, add vegetable broth and simmer over moderate heat until the squash is soft, about 25 minutes. Purée the soup in batches in a blender or food processor. Pour soup into a clean saucepan and stir in the buttermilk and half-and-half. Adjust seasoning with salt and pepper and simmer slowly until heated through. Serve in shallow bowls and garnish with the cilantro. Yield 6 servings Nutritional Value Per Serving Calories 99; Total Fat 4g; Cholesterol 10mg; Sodium 46mg; Total Carbohydrates 15g; Protein 3g