Creamy Yellow Squash Soup
2 medium squash, summer
1 medium onion
1 medium russet potato
3 clove garlic
1 tablespoon butter, unsalted
3 1/2 cup vegetable broth
1/2 cup buttermilk
2 tablespoon chives, fresh, chopped
Peel and cut up your yellow squash, potatoes, and onions. Mince garlic.
Melt butter in a stockpot over medium heat. Add onion, garlic, squash; cook, stirring often, until vegetables begin to soften, about 5 minutes. Add 3 cups of the broth and bring to a boil.
Meanwhile, place potato on a covered plate or bowl and microwave for 4-5 minutes. Add to your pot. Reduce the heat and simmer, stirring occasionally until all the vegetables are soft; 10-15 minutes.
Let cool slightly. Transfer to a blender and puree until smooth. Pour through a fine sieve into a large pot (optional)
· Place pan over medium-low heat. Stir in remaining 1/2 cup broth; while stirring, slowly pour in buttermilk. Heat until warm, about 5 minutes.
Serve with fresh herbs.