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    Chilled Spiced Squash and Buttermilk Soup

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    Chilled Spiced Squash and Buttermilk Soup

    Serves: 6


    • 2 butternut squash
    • 4 tablespoons vegetable oil
    • 2 onions, finely diced
    • 1 clove garlic, roughly diced
    • 1 red chilli, finely sliced
    • A pinch of turmeric
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 565ml buttermilk
    • Salt
    • Freshly ground black pepper


    1. Top and tail each butternut squash. Sit each on its base and cut away its tough skin before slicing in half and scraping out the seeds. Cut the flesh into dice and set aside.
    2. Heat the oil in a large heavy-bottomed saucepan. Gently fry the onion, garlic and chilli until soft, then mix in the spices and continue to cook for a further minute. Stir in the diced squash flesh. Cover and cook for 10 minutes, stirring occasionally. Once soft, add about 1 litre water. Simmer gently for 20 minutes until meltingly soft. Add the buttermilk and liquidise. Once cool, cover and chill until needed. Thin and season to taste.

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