This sunshine-yellow soup made with yellow squash and sweet potato delivers maximum flavor without a lot of fat. Good-for-you ingredients all come together in a soup that is as good cold as it is hot -- making it ideal for enjoying over the hot summer months. Developed for the RSC 2004 cooking contest.
- add 1/3 cup minced onions (1 small)
- add 1-1 1/2 teaspoon Madras curry powder (depending on spice tolerance)
- add 6-8 leaves fresh sage
- add 1/2 cup brown rice
- add 1 1/2-2 cups buttermilk
- add 2 garlic cloves
- add 1 1/2 tablespoons honey (or to taste)
- add 1/2 cup split peas
- add 1 1/2 tablespoons butter
- add 1 1/2 cups yellow squash
- add 1 1/2 cups sweet potatoes
- add 5 1/2 cups water
- add 2 chicken stock cubes or vegetable bouillon cubes
- Bring water and stock cubes to the boil in medium saucepan; add brown rice, lower heat, cover and maintain at a slow boil; cook for 10 minutes; add split peas to boiling stock and cook 25 minutes longer.
- Meanwhile, melt butter in small saucepan over medium-low heat and add curry powder, onion, garlic and sage; stir to blend and gently sauté for 5 minutes; remove from heat; add 2 ladlefuls of the hot stock from the pea/rice mixture to the curry mixture to dissolve and pour back into larger pot; add squash and sweet potatoes and boil gently for 15 minutes longer, or until the vegetables are tender.
- Transfer cooked soup to a blender and puree, or use an immersion blender (if you like more texture in your soup, skip the pureeing- except for the sage, puree that or you'll get a mouthful of it); gently stir in 1 ½ cups of buttermilk and the honey; adjust seasoning to taste and enjoy!
- Note: This soup thickens as it cools; if you will be eating it cool or at room temperature and it is too thick, dilute soup with more stock or buttermilk.