I make lots of cold soups in the summer, usually improvised with whatever vegetable looks good at the market. In this case, my neighbor dropped off squash from her garden, our jalapeno plant had run amok, and there were a few spoons of chutney and some leftover buttermilk lurking in the fridge. A soup was born. —amysarah
kosher salt (or to taste, depending on saltiness of stock)
A few grinds of black pepper
buttermilk, well shaken*
mango chutney cream
lime wedges, to serve (optional)
Mango Chutney Cream
mango chutney (jarred is fine)
In This Recipe
Melt butter in large pan and sauté onion, garlic, ginger and jalapeno until onion is soft and translucent, but not brown. Add curry, cumin and black pepper, stir and sauté for another minute.
Add squash and carrot to the pot. Sauté for a few minutes until the squash begins to soften, tossing the vegetables a couple of times.
Add broth, honey and salt. Bring to a boil, then lower heat and simmer covered for about 20 minutes, stirring occasionally, until the carrots pierce easily with a fork.
Remove from heat and let cool until lukewarm. Puree in batches in a blender, removing to a large bowl as you go. (A handheld blender is fine, but I prefer the smoother texture a blender provides.)
Whisk in the buttermilk until well blended and taste for seasoning, adding more salt if needed. (Season well as flavors mute a bit when cold.) Chill, covered for at least 3 hours. The soup will be even better the next day.
For the Chutney Cream:
Chop any large chutney chunks into small pieces. Mix it well into the sour cream. Refrigerate until needed.
Stir soup and ladle into bowls, topping each with a tablespoon or two of the sour cream mixture. Serve with a lime wedge, if desired.
* I like the lightness and tang of buttermilk here, but you could sub cream (in that case, I'd definitely serve with lime wedges to add some zip, as cream tends to smooth out flavors.)