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
Course: Soups, MainCuisine: American4
15
minutes30
minutes280
kcalButtermilk Squash Soup is a creamy, velvety soup made with roasted squash and tangy buttermilk, creating a rich and slightly tart flavor that's both comforting and refreshing.
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.
