Buttermilk Squash Soup Recipe

Enjoy a healthy meal with Buttermilk Squash Soup. Learn how to make/prepare Buttermilk Squash Soup by following this easy recipe.
Buttermilk Squash Soup Recipe
Preparation Time 5 Minutes
Cooking Time 40 Minutes
Difficulty Easy
Recipe Type Non Veg.
Serves 7
  • 4 slices Sourdough Bread

    For Bread
  • 1 tbsp Extra-virgin Olive Oil
  • Coarse Salt
  • Freshly Ground Pepper

    For Soup
  • 2 tbsp Unsalted Butter
  • 1 Onion (chopped)
  • 3 Garlic Cloves (minced)
  • 2 pounds Yellow Summer Squash (cut into 1/2-inch-thick rounds)
  • 1 Russet Potato (peeled and cut into 1/2-inch cubes)
  • 3-1/2 cups Chicken Stock
  • 1/2 cup Low-fat Buttermilk
  • Fresh Chives (finely chopped)
How to make Buttermilk Squash Soup:
  • Heat the oven to 350 deg F.
  • Cut the bread into half-inch pieces.
  • Drizzle the bread pieces with oil and then sprinkle salt and pepper on them.
  • Put the bread pieces in a baking sheet and bake for 13 minutes. The bread should be crisp and golden brown.
  • In a saucepan, melt butter and then add the onion, garlic, squash, and potato and cook for 5 minutes, or till the vegetables are soft.
  • Add 3 cups of chicken stock and then boil.
  • Simmer for 25 minutes, till the potatoes are tender. Set for cooling.
  • Pour the soup in the blender and blend until smooth.
  • Sieve the soup in a saucepan and place on medium heat.
  • Add the remaining chicken stock and the buttermilk and stir slowly.
  • Heat for 5 minutes.
  • Garnish with chives and serve.