Chilled Buttermilk-Butternut Squash Soup

1. 1

   Steam and cool squash.

2. 2

   Stir together buttermilk and yogurt until smooth.

3. 3

   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.

4. 4

   Process until mixture is partially smooth.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.