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Gallery Buttermilk Squash Soup Credit: Jennifer Levy Recipe Summary Servings: 7 Yield: Makes 7 cups
Ingredients Ingredient Checklist 4 slices (each about 1/2 inch thick) sourdough bread (about 7 ounces), crusts removed 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground pepper 2 tablespoons unsalted butter 1 medium onion, coarsely chopped 3 garlic cloves, minced 2 pounds yellow summer squash, cut into 1/2-inch-thick rounds 1 russet potato (about 3/4 pound), peeled and cut into 1/2-inch cubes 3 1/2 cups homemade or low-sodium store-bought chicken stock, skimmed of fat 1/2 cup low-fat buttermilk Fresh chives, finely chopped, for garnish
Gallery Buttermilk Squash Soup Credit: Jennifer Levy
Recipe Summary Servings: 7 Yield: Makes 7 cups
Gallery
Buttermilk Squash Soup Credit: Jennifer Levy
Buttermilk Squash Soup
Credit: Jennifer Levy
Buttermilk Squash Soup
Recipe Summary Servings: 7 Yield: Makes 7 cups
Recipe Summary
Servings: 7 Yield: Makes 7 cups
Servings: 7
Yield: Makes 7 cups
7
Makes 7 cups
Ingredients
Ingredients
- 4 slices (each about 1/2 inch thick) sourdough bread (about 7 ounces), crusts removed 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground pepper 2 tablespoons unsalted butter 1 medium onion, coarsely chopped 3 garlic cloves, minced 2 pounds yellow summer squash, cut into 1/2-inch-thick rounds 1 russet potato (about 3/4 pound), peeled and cut into 1/2-inch cubes 3 1/2 cups homemade or low-sodium store-bought chicken stock, skimmed of fat 1/2 cup low-fat buttermilk Fresh chives, finely chopped, for garnish
Directions
Preheat oven to 350 degrees. Tear bread into 1/2-inch pieces (to measure about 1 cup). Transfer to a medium bowl; drizzle with oil. Season with salt and pepper; toss. Transfer to a rimmed baking sheet; toast bread in oven until crisp and golden brown, about 13 minutes. Let cool.
Melt butter in a large saucepan over medium heat. Add onion, garlic, squash, and potato; cook, stirring often, until vegetables begin to soften, about 5 minutes. Add 3 cups stock; bring to a boil. Reduce heat; simmer, stirring occasionally, until potato is tender, 20 to 25 minutes.
Let cool slightly. Carefully ladle soup into a blender (work in batches to avoid filling blender more than halfway); puree until smooth. Pour through a fine sieve into a clean large saucepan.
Place pan over medium-low heat. Stir in remaining 1/2 cup stock; while stirring, slowly pour in buttermilk. Heat until warm, about 5 minutes. Divide soup and reserved croutons among bowls, and garnish with chives.
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All Reviews for Buttermilk Squash Soup
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All Reviews for Buttermilk Squash Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
