RCI-SP.006.0012.001
Chilled Buttermilk-Butternut Squash Soup
Chilled Buttermilk-Butternut Squash Soup from the Recidemia collection
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- 2 cups
- shallots3 unitpeeled
- granulated sugar1 tspor to taste
- tsps. curry powder2 unit
- butternut squash1½ lbspeeled and cubed
- fresh dill leaves¼ cupplus extra for garnish
- salt and freshly black ground pepper to taste1 unit
- plantain chips1 cupfor garnish
Method
1
Peel and cube the butternut squash into ½-inch pieces, removing seeds and tough skin. Peel and thinly slice the shallots.
2
Bring a large pot of salted water to a boil and add the cubed butternut squash. Simmer until completely tender and easily pierced with a fork.
15 minutes
3
Drain the cooked squash thoroughly and transfer to a blender or food processor.
4
Add the buttermilk, plain yogurt, sliced shallots, curry powder, and fresh dill leaves to the blender. Blend until smooth and creamy.
5
Pour the soup through a fine-mesh sieve into a large bowl, pressing gently with a spoon to extract all liquid and create a silky texture.
6
Season the soup with granulated sugar, salt, and freshly ground black pepper to taste. Stir well to combine.
7
Cover and refrigerate for at least 2 hours until thoroughly chilled, or until ready to serve.
8
Divide the chilled soup among serving bowls and top each portion with plantain chips and a small handful of fresh dill leaves. Serve immediately.