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
Prep time: 00:30


2 cups buttermilk
2 cups plain yogurt, (low-fat)
green onions, peeled
1 tsp. sugar
2 tbsp. curry powder
1 1/2 lb. butternut squash, peeled and cubed
1/4 cups fresh dill, plus extra for garnish
to taste salt
to taste black pepper, freshly ground
1 cups 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.


Nutrition Facts

3 to 4 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 2g3%
Saturated Fat 1g5%
Trans Fat
Cholesterol 10mg3%
Sodium 230mg10%
Total Carbohydrate 49g16%
Dietary Fiber 6g24%
Total Sugars
Includes Added Sugars
Protein 13g

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.