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.

Ingredients Nutrition


  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

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.

justcallmetoni May 14, 2006

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