Green Chili Pepper and Summer Squash Soup

4 cups (1lb.) yellow squash, peeled if desired, coarsely chopped
4 large poblano peppers, roasted, peeled and seeded
2 tbsp extra virgin olive oil (for cooking)
1 medium onion
4 cloves garlic
2 tbsp cilantro leaves, chopped
salt to taste

cumin-lime cream
1 cup fat free sour cream (Breakstone works great)
1 teas ground cumin
juice and zest of 2 limes

Makes 4 large servings. Looks best in large diameter flat soup bowl

1. Cook the garlic and onion in the olive oil in a large pot over medium heat, stirring, until softened and golden, 5 to 7 minutes
2. Add the squash, stir, cover and cook until softened, 5-15 minutes depending on the squash
3. Add the roasted chili peppers and cilantro, cover and cook for 5 minutes
4. Remove from heat. Cool for at least 10 minutes
5. Puree in a food processor until smooth. With the processor running, slowly add the buttermilk until you reach the desired consistency
6. Season with salt to taste. Cover and refigerate for at least 2 hours.
7. Before serving, whisk the sour cream and lime juice in a non-metalic bowl; add the lime zest and cumin and stir
8. Spoon the soup into 4 bowls. Add a dollop of the cumin-lime cream to each bowl. Swirl (do not stir) into the top of the soup. Serve

Number of Servings: 4

Recipe submitted by SparkPeople user HSBINMD.