Chilled Summer-Squash Soup with Curry
Chilled Summer-Squash Soup with Curry is a gluten free, primal, whole 30, and vegetarian soup. One serving contains 66 calories, 4g of protein, and 1g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 5. It is perfect for Autumn. If you have curry powder, onion, buttermilk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Cook curry powder in a large saucepan over medium heat 1 minute or until toasted.
Add squash, onion, and broth. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender.
Place squash mixture in a blender; process until smooth.
Pour mixture into a bowl; cover and chill. Stir in the buttermilk, mint, and salt.
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Lubanzi Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.
![Lubanzi Chenin Blanc]()
Lubanzi Chenin Blanc
The 2018 Lubanzi Chenin Blanc is drawn from a blend of older, dry farmed bush vines & younger, drip irrigated vines. Its deep straw color points towards both ripe freshness & complexity. The nose brings tropical & stone fruits first, eliciting thoughts of tangerine & lychee. The palate is round and fleshy, pushing forward lychee again, along with white peach, apricot & green apple, all carried by a touch of elevated acidity. There is brightness & a slight hint of freshly baked bread throughout. The finish is long, soft & affectionate.