Buttermilk Squash Soup Recipe

• 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)

• 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.