Chilled buttermilk-Butternut Squash Soup
This tangy soup calls for pre-cut and peeled butternut squash.
|Author:||Inspired by Vegetarian Times, 2002.07|
|Yield:||3 to 4 servings|
|2 cups||plain yogurt, (low-fat)|
|3||green onions, peeled|
|2 tbsp.||curry powder|
|1 1/2 lb.||butternut squash, peeled and cubed|
|1/4 cups||fresh dill, plus extra for garnish|
|to taste||black pepper, freshly ground|
|1 cups||plantain chips, for garnish|
- 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 cubed and plantain chips.
|Amount per serving
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 49g||16%|
|Dietary Fiber 6g||24%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.