Ingredients

• 2 tablespoons vegetable oil
• 2 cups chopped onions
• 2 large garlic cloves, chopped
• 1 teaspoon Thai red curry paste
• 1 teaspoon curry powder
• 1 pound yellow crookneck squash, trimmed, cut into 3/4- to 1-inch pieces
• 2 cups (or more) vegetable broth
• 1 cup canned unsweetened regular or light coconut milk
• Plain nonfat yogurt
• Chopped fresh cilantro

Instructions

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.
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.
3. Ladle soup into bowls. Spoon dollop of yogurt into center of soup in each bowl. Sprinkle with chopped cilantro and serve.