Chilled Buttermilk-Butternut Squash Soup

Chilled Buttermilk-Butternut Squash Soup Recipe - Vegetarian Soup

Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Chilled Buttermilk-Butternut Squash Soup is a refreshing and flavorful dish that is perfect for a hot summer day. The combination of buttermilk, yogurt, and butternut squash creates a creamy and tangy soup that is both satisfying and light.

History

This recipe is a modern twist on traditional butternut squash soup. The addition of buttermilk and yogurt gives the soup a unique flavor profile and a creamy texture that is different from the usual heavy cream-based soups.

Ingredients

2 cups buttermilk
2 cups plain yogurt
3 shallots, peeled
1 tsp granulated sugar, or to taste
2 tsp curry powder
1.5 lb (680 g) butternut squash, peeled and cubed
0.25 cup fresh dill leaves, plus extra for garnish
salt and freshly ground black pepper to taste
1 cup plantain chips, for garnish

How to prepare

Steam the squash and allow it to cool.
In a bowl, stir together the buttermilk and yogurt until smooth. Pour 1 cup of the buttermilk mixture into a food processor or blender. Add half of the cooked squash, shallots, sugar, curry powder, dill leaves, salt, and pepper. Process the mixture until it becomes partially smooth.
To serve, pour the soup into individual bowls or a large tureen. Garnish with dill leaves, the remaining cubed squash, and plantain chips.

Variations

Add roasted garlic or ginger for extra flavor.
Substitute sweet potatoes or carrots for the butternut squash.
Use coconut milk instead of buttermilk for a dairy-free version.

Cooking Tips & Tricks

Be sure to allow the steamed squash to cool before blending it with the other ingredients to prevent the soup from becoming too hot.

- Adjust the amount of sugar and curry powder to suit your taste preferences.

- Garnish the soup with fresh dill leaves and plantain chips for added flavor and texture.

Serving Suggestions

Serve Chilled Buttermilk-Butternut Squash Soup as a light lunch or dinner with a side salad or crusty bread.

Cooking Techniques

Steaming the squash helps to retain its nutrients and flavor.

- Blending the soup in batches ensures a smooth and creamy texture.

Ingredient Substitutions

Use Greek yogurt instead of plain yogurt for a thicker consistency.

- Substitute fresh parsley or cilantro for the dill leaves.

Make Ahead Tips

Chilled Buttermilk-Butternut Squash Soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the soup with a drizzle of olive oil, a sprinkle of curry powder, and a few fresh dill leaves for an elegant presentation.

Pairing Recommendations

Serve Chilled Buttermilk-Butternut Squash Soup with a crisp white wine or a light beer for a refreshing meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Chilled Buttermilk-Butternut Squash Soup contains approximately 200 calories.

Carbohydrates

Each serving of Chilled Buttermilk-Butternut Squash Soup contains approximately 25 grams of carbohydrates.

Fats

Each serving of Chilled Buttermilk-Butternut Squash Soup contains approximately 5 grams of fat.

Proteins

Each serving of Chilled Buttermilk-Butternut Squash Soup contains approximately 8 grams of protein.

Vitamins and minerals

This soup is rich in vitamins A and C, as well as potassium and fiber from the butternut squash.

Alergens

This recipe contains dairy (buttermilk and yogurt) and plantain chips, which may be allergens for some individuals.

Summary

Chilled Buttermilk-Butternut Squash Soup is a nutritious and delicious dish that is low in calories and high in vitamins and minerals.

Summary

Chilled Buttermilk-Butternut Squash Soup is a creamy and tangy dish that is perfect for a light and refreshing meal. With its unique flavor profile and nutritious ingredients, this soup is sure to become a new favorite in your recipe collection.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I had just finished browsing through the farmers market, admiring the array of fresh produce on display. As I made my way back home, a small stand caught my eye, offering samples of chilled buttermilk-butternut squash soup. Intrigued by the unique combination of ingredients, I decided to give it a try.

The first spoonful was like a burst of sunshine on my taste buds. The creamy buttermilk paired perfectly with the sweet and nutty flavor of the butternut squash, creating a refreshing and satisfying soup that was perfect for the hot weather. I knew right then and there that I had to learn how to make it myself.

I approached the vendor, an elderly woman with a warm smile and kind eyes, and asked her for the recipe. She chuckled softly and told me that it was a family secret passed down through generations. However, she offered to teach me how to make it, as long as I promised to keep it to myself. I eagerly agreed, and she handed me a handwritten copy of the recipe, along with a few tips and tricks to make it just right.

As I made my way back home, I couldn't wait to try my hand at making the chilled buttermilk-butternut squash soup. I gathered all the ingredients I needed – a butternut squash, buttermilk, onions, garlic, and a few spices – and got to work in the kitchen. The sweet aroma of roasting squash filled the air as I sautéed the onions and garlic, adding a depth of flavor to the soup.

After simmering the ingredients together and blending them into a smooth and creamy mixture, I poured the soup into a bowl and placed it in the refrigerator to chill. The anticipation was almost unbearable as I waited for it to cool, but the end result was well worth the wait. The soup was even better than I remembered, and I couldn't help but feel a sense of pride and accomplishment at having mastered the recipe.

Over the years, I have made the chilled buttermilk-butternut squash soup countless times, each batch just as delicious as the last. It has become a staple in my kitchen, a go-to recipe for warm summer days when a light and refreshing meal is just what I need. I have shared the recipe with friends and family, always careful to pass on the secret instructions that were entrusted to me.

As I reflect on the journey that led me to discover this recipe, I am reminded of the power of food to bring people together and create lasting memories. The simple act of tasting a new dish at the farmers market sparked a culinary adventure that has enriched my life in ways I never could have imagined. I am grateful for the opportunity to learn from the elderly woman who shared her family recipe with me, and I will always hold a special place in my heart for the chilled buttermilk-butternut squash soup that has become a beloved tradition in my home.