Thai red curry paste and unsweetened coconut milk are sold in the Asian foods section of some supermarkets and at Asian markets. Be sure what you're buying is coconut milk, not sweetened cream of coconut, which is used for cocktails.
Recipe information
Total Time
2 hours 40 minutes (includes chilling time)
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Heat oil in heavy large saucepan over medium-high heat. Add onions and sauté until soft and golden, about 5 minutes. Add garlic; stir 1 minute. Add curry paste and curry powder; stir 20 seconds. Add squash and sauté 1 minute. Stir in 2 cups broth and coconut milk and bring to boil. Reduce heat to medium and boil gently until squash is soft, 10 to 12 minutes. Cool slightly.
Step 2
Working in batches, puree soup in blender until smooth. Season with salt and pepper. Transfer soup to medium bowl and chill until cold, about 2 hours. Thin with more broth, if desired.
Step 3
Ladle soup into bowls. Spoon dollop of yogurt into center of soup in each bowl. Sprinkle with chopped cilantro and serve.
