​Chilled Curried Yellow Squash Soup with Cilantro-Lime Puree

Original by Jack Bishop
Edited by Christina L & Trainer Joe

Ingredients: 
2 tablespoons EVOO or avocado oil
1.5 lbs yellow summer squash, chopped into small pieces
1 medium yellow onion chopped
1 tablespoon fresh minced ginger root
3 medium cloves of garlic minced
2 teaspoons curry powder
6 cups veggie broth
1 medium russet potato (approx 8 oz), peeled and diced
Pink Salt to taste
1/2 cup packed fresh cilantro leaves
1 tablespoon fresh lime juice
4 tablespoons EVOO or avocado oil

Instructions: 
Heat 2 tablespoons oil in Dutch oven; make sure it is hot. Add the squash and onions and cook stirring occasionally until golden browned. You need high heat because of the watery squash. If it doesn't brown, the flavor is lost; about 10 minutes. Stir in ginger, curry and garlic and cook until fragrant, 1-2 minutes. Add the broth and potato and bring to a boil. Reduce heat and cook uncovered on medium low simmer until the potato is very tender, about 25 minutes. Puree the soup with an infusion blender (or wait until it cools and puree in blender in batches) until very smooth. Adjust seasonings and salt to taste.
When ready to served (hot or cold), puree the cilantro, lime and 3 tablespoons oil until smooth. Salt mixture to taste. Ladle the soup, drizzle over cilantro puree and serve.

Notes*
Check the flavoring when cold if serving this way as the heat/cold changes the flavors. 
And the green swirl of cilantro puree- don't mix it in completely.
I increased the spices by 50% because I love curry and things with a kick.
I also substituted 12 oz of chopped cauliflower for the potato, to reduce the carbs. 

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