Meals Matter

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Contributed By: ningwan
magazine

This tangy soup has a creamy texture while still low in fat.

Ingredients

2 cups Buttermilk

2 cups Plain yogurt

3 Shallots, peeled

1 tsp Granulated sugar, or to taste

2 tsps Curry powder

1 1/2 lbs. Butternut squash, peeled and cubed

1/4 cup Fresh dill leaves, plus extra for garnish

Salt and freshly black ground pepper to taste

1 cup Plantain chips, for garnish

Preparation

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 partically smooth.

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

Cook's Notes

It calls for butternut squash, which can be found at any well stocked market particularly in the fall.

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