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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. Ingredients:
5 1/2 cups water |
2 chicken stock cubes or 2 vegetable bouillon cubes |
1/2 cup split peas |
1/2 cup brown rice |
1 1/2 tablespoons butter |
1 -1 1/2 teaspoon madras curry powder (depending on spice tolerance) |
1/3 cup minced onion (1 small) |
2 garlic cloves, chopped |
6 -8 leaves fresh sage |
1 1/2 cups yellow squash, peeled and cubed |
1 1/2 cups sweet potatoes, peeled and cubed |
1 1/2-2 cups buttermilk |
1 1/2 tablespoons honey (or to taste) |
Directions:
1. 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.
2. 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.
3. 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 1/2 cups of buttermilk and the honey; adjust seasoning to taste and enjoy!
4. 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.
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