2 small acron squash, halved, peeled, seeded and cut into 1 in. chunks
4 cups chicken stock
2 tsp. vegetable oil
1/4 tsp. ground turmeric
1/4 tsp. cayenne pepper
1/4 tsp. ground mace
3 cloves garlic, smashed, peeled, and finely chopped
1 cup buttermilk
2-3 tsp. kosher salt, to taste
freshly ground black pepper, to taste
in a medium saucepan, bring the squash and stock to a boil. lower th eheat and simmer, covered, for 15 min. strain the soup and reserve the liquid. in a food processor, puree the solids with 1 cup of the reserved liquid. in a medium saucepan, warm the oil over low heat. stir in the spices and cook, stirring for 1-2 minutes. stir in the garlic amd cook for 2 minutes. stir in the puree and 1 cup of the reserved cooking liquid. bring to a boil. lower the heat and simmer for 5 minutes. stir in the buttermilk, salt and pepper.
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