Sunshine Bisque

Total Time
1hr 5mins
Prep
15 mins
Cook
50 mins

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.

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Ingredients

Nutrition

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 ½ 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.
Most Helpful

5 5

I really loved this one for it's light, simple and clean flavors. I used yellow split peas to maintain the golden color imparted by the squash and sweet potato. My only change was that I used olive oil in place of the butter and less than specified, typical for my cooking. Could not decide if I wanted it smoth or chunky so I processed 2/3 very smooth and left bits in the last third. Think for the cold I would have prefered all smooth, but like having a little texture in the hot soup.