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Buttermilk Squash Soup | Whole Living Eat Well

Buttermilk Squash Soup | Whole Living Eat Well

This Buttermilk Squash Soup is a creamy, comforting dish that’s perfect for cozy evenings or as a light lunch. The sweetness of yellow summer squash pairs beautifully with the tangy buttermilk, while the russet potato adds a rich texture. Topped with crisp, seasoned sourdough bread slices, this soup is both hearty and flavorful, making it a delightful option for anyone looking for a healthy, satisfying meal.

Buttermilk Squash Soup

Buttermilk Squash Soup

Course: Soups, MainCuisine: American
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

280

kcal

Ingredients

  • For the Bread:
  • 4 slices sourdough bread (about 7 ounces), crusts removed

  • 1 tablespoon extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • For the Soup:
  • 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

  • Prepare the Bread: Preheat the oven to 375°F (190°C). Brush both sides of the sourdough bread slices with olive oil and season with salt and pepper. Place on a baking sheet and bake for 10-12 minutes, or until golden and crispy. Set aside.
  • Make the Soup: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
  • Add the squash rounds and cubed potato to the pot. Stir well and cook for another 5 minutes, allowing the vegetables to soften slightly.
  • Pour in the chicken stock, bringing the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
  • Use an immersion blender or a regular blender to puree the soup until smooth. Stir in the buttermilk and season with salt and pepper to taste.
  • Serve: Ladle the soup into bowls, garnish with freshly chopped chives, and serve with the toasted sourdough bread slices on the side.

Notes

  • Nutrition Facts (per serving):
    Calories: 280
    Total Fat: 12g
    Saturated Fat: 6g
    Cholesterol: 25mg
    Sodium: 580mg
    Carbohydrates: 36g
    Fiber: 6g
    Sugars: 7g
    Protein: 8g

This Buttermilk Squash Soup is not only delicious but also packed with nutrients, making it a healthy yet indulgent choice for any meal. The combination of creamy squash, rich buttermilk, and crispy sourdough creates a well-rounded dish that’s sure to become a family favorite. Enjoy it as a warm, satisfying option for any occasion.