top of page

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.


Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
bottom of page