nutritional information

Per Serving:

  • Calories: 250
  • Protein: 13 g
  • Total Fat: 2 g
  • Saturated Fat: 1 g
  • Carbohydrates: 49 g
  • Cholesterol: 10 mg
  • Sodium: 230 mg
  • Fiber: 6 g

Chilled Buttermilk-Butternut Squash Soup

Chilled Buttermilk-Butternut Squash Soup

3 to 4

30 minutes or fewer

30 MINUTES OR LESSThis tangy soup calls for precut and peeled butternut squash, which can be found in well-stocked markets.
  • 2 cups buttermilk
  • 2 cups plain yogurt
  • 3 shallots, peeled
  • 1 tsp. granulated sugar, or to taste
  • 2 tsp. curry powder
  • 1 ½ lbs. butternut squash, peeled and cubed
  • ¼ cup fresh dill leaves, plus extra for garnish
  • Salt and freshly black ground pepper to taste
  • 1 cup plantain chips, for garnish
  1. Steam and cool squash.
  2. 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.
  3. To serve, pour soup into individual bowls or large tureen and garnish with dill leaves, remaining squash cubed and plantain chips.
July 2002

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comments

Appreciate your posts

Leah nelsen - 2014-04-08 21:09:02

You start off with 2 cups buttermilk and 2 cups yogurt yet only use 1 cup of the mixture in the recipe. Is this correct?

Karen - 2014-04-08 19:15:30

This looks like it could be served hot as well, has anyone tried it hot?

tmt12 - 2009-08-24 20:50:20