Contributed By: ningwan
magazine
This tangy soup has a creamy texture while still low in fat.
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
Meal Type: Soups & Stews
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.
Nutrition Information
Calories: 318
;
Total Fat: 5g
;
Saturated Fat: 2 g
;
Polyunsaturated Fat: 0 g
;
Carbohydrates: 60 g
;
Protein: 17 g
;
Vitamin A: 12420 IU
;
Vitamin C: 41 mg
;
Calcium: 559 mg
;
Sodium: 539 mg
;
Iron: 4 mg
;
Fiber: 4 g