Buttermilk Summer Squash Soup Recipe Recipe

Name: Buttermilk Summer Squash Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: a generous splash of olive oil or (3T.) knob of butter; 3 large shallots, chopped; a couple pinches of fine-grain sea salt; pinch of crushed red pepper flakes; 3-inch sprig of rosemary; 1 1/2 pounds yellow or green summer squash, cut into 1/2-inch thick slices/chunks; 3/4 pound potatoes, un-peeled, cut into 1/4-inch thick pieces; 3 medium cloves garlic, chopped; 3 cups lightly flavored vegetable stock or water; 2/3 cup buttermilk; garnish with: fresh herbs, toasted almonds, a generous drizzle of olive oil/ melted butter, and/or some crumbled feta

Servings: persons

a generous splash of olive oil or (3T.) knob of butter
3 large shallots, chopped
a couple pinches of fine-grain sea salt
pinch of crushed red pepper flakes
3-inch sprig of rosemary
1 1/2 pounds yellow or green summer squash, cut into 1/2-inch thick slices/chunks
3/4 pound potatoes, un-peeled, cut into 1/4-inch thick pieces
3 medium cloves garlic, chopped
3 cups lightly flavored vegetable stock or water
2/3 cup buttermilk
garnish with: fresh herbs, toasted almonds, a generous drizzle of olive oil/ melted butter, and/or some crumbled feta

1
Heat olive oil/butter in large thick-bottomed pan over medium heat. Stir in the shallots, salt, red pepper flakes, and rosemary. Saute until shallots are tender - a couple minutes. Stir in the squash and potatoes, and cook until the squash starts to get a bit tender - a few minutes. Stir in the garlic, remove the sprig of rosemary, and then add the stock (or water) to the pot. Bring to a boil and then reduce the heat to a simmer, stirring occasionally until potatoes are tender, about 15 minutes.
2
Puree with a hand blender. If you like a silkier soup feel free to pour the soup through a strainer. Slowly whisk in the buttermilk, taste, and adjust the seasoning - adding more salt if needed. I like this soup topped with a bit of crumbled feta, some toasted almonds, a drizzle of olive oil, and a small pinch of red pepper - but it's perfectly good straight with no fuss on top.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: a generous splash of olive oil or (3T.) knob of butter, 3 large shallots, chopped, a couple pinches of fine-grain sea salt, pinch of crushed red pepper flakes, and more.

Yes, Buttermilk Summer Squash Soup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttermilk Summer Squash Soup Recipe

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