Chilled Buttermilk-Butternut Squash Soup

Recipe Ingredients

2 cups	474ml	Buttermilk
2 cups	474ml	Plain yogurt
3		Shallots - peeled
1 teaspoon	5ml	Granulated sugar - or to taste
2 teaspoons	10ml	Curry powder
1 1/2 lbs	681g / 24oz	Butternut squash - peeled, cubed
1/4 cup	10g / 0.4oz	Fresh dill leaves - plus
		Extra for garnish
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Plantain chips - for garnish

Recipe Instructions

Steam and cool squash.

Stir together buttermilk and yogurt until smooth. Pour 1 cup buttermilk mixture into bowl of food processor or blender and add half the cooked squash, shallots, sugar, curry powder, dill leaves, salt and pepper. Process until mixture is partially smooth.

To serve, pour soup into individual bowls or large tureen and garnish with dill leaves, remaining squash cubes and plantain chips.

This recipe yields 3 to 4 servings.

Per Serving: 250 Cal; 13g Prot; 2g Total Fat (1 Sat. Fat); 49g Carb.; 10mg Chol; 230mg Sod.; 6g Fiber.

Description:

"This tangy soup calls for precut and peeled butternut squash, which can be found in well-stocked markets."

Source:
Vegetarian Times, July 2002

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