Instructions: Steam and cool squash.

Stir together buttermilk and yogurt until smooth. 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. Process until mixture is partially smooth.

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

This recipe yields 3 to 4 servings.

Description: "This tangy soup calls for precut and peeled butternut squash, which can be found in well-stocked markets."

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