Ingredients
Method
- Put the squash in a microwaveable dish. Add the water and loosely cover the dish. Steam it in the microwave on high for 5 to 10 minutes, or until the squash is soft. Let it cool in the microwave for 1 minute.
- In a blender, combine the squash, coconut milk, broth, curry powder, and salt. Puree until smooth.
- Transfer the soup to a pot and heat over medium heat for 10 minutes, or until gently simmering. Ladle the soup into bowls and top each with a dollop of yogurt.