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Add a photoServings: 4
Ingredients
- 2 c. buttermilk
- 2 c. plain yogurt
- 3 x shallots peeled
- 1 tsp granulated sugar or possibly to taste
- 2 tsp curry pwdr
- 1 1/2 lb butternut squash peeled, cubed
- 1/4 c. fresh dill leaves plus extra for garnish Salt to taste Freshly-grnd black pepper to taste
- 1 c. plantain chips for garnish
Directions
- Steam and cold squash.
- Stir together buttermilk and yogurt till smooth. Pour 1 c. buttermilk mix into bowl of food processor or possibly blender and add in half the cooked squash, shallots, sugar, curry pwdr, dill leaves, salt and pepper. Process till mix is partially smooth.
- To serve, pour soup into individual bowls or possibly large tureen and garnish with dill leaves, remaining squash cubes and plantain chips.
- This recipe yields 3 to 4 servings.
- Description: "This tangy soup calls for precut and peeled butternut squash, that can be found in well-stocked markets."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 449g | |
| Recipe makes 4 servings | |
| Calories 526 | |
| Calories from Fat 238 | 45% |
| Total Fat 26.6g | 33% |
| Saturated Fat 8.86g | 35% |
| Trans Fat 0.15g | |
| Cholesterol 21mg | 7% |
| Sodium 422mg | 18% |
| Potassium 1310mg | 37% |
| Total Carbs 63.84g | 17% |
| Dietary Fiber 5.7g | 19% |
| Sugars 15.8g | 11% |
| Protein 10.87g | 17% |
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