The official start of the holidays began yesterday!! Yes, I said it. The official start. Because according to me, the holiday season does not start until December. Every holiday deserves their respectful time
That being said, I am not giving up on fall foods. Sure I am going to drink hot chocolate and eat Christmas cookies all month, but pumpkin, squash and fall type foods are still allowed in my book. Call me a hypocrite, but you may feel differently after trying this soup!
Buttermilk Squash Soup
Yields 7 cups, or 8 servings
Ingredients:
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2 tablespoons unsalted butter
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1 medium onion, coarsely chopped
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3 garlic cloves, minced
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2 pounds yellow summer squash, cut into 1/2-inch-thick rounds
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1 russet potato (about 3/4 pound), peeled and cut into 1/2-inch cubes
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3 1/2 cups homemade or low-sodium store-bought chicken stock, skimmed of fat
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1/2 cup low-fat buttermilk
Directions:
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Preheat oven to 350 degrees. Tear bread into 1/2-inch pieces (to measure about 1 cup). Transfer to a medium bowl; drizzle with oil. Season with salt and pepper; toss. Transfer to a rimmed baking sheet; toast bread in oven until crisp and golden brown, about 13 minutes. Let cool.
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Melt butter in a large saucepan over medium heat. Add onion, garlic, squash, and potato; cook, stirring often, until vegetables begin to soften, about 5 minutes. Add 3 cups stock; bring to a boil. Reduce heat; simmer, stirring occasionally, until potato is tender, 20 to 25 minutes.
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Let cool slightly. Carefully ladle soup into a blender (work in batches to avoid filling blender more than halfway); puree until smooth. Pour through a fine sieve into a clean large saucepan.
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Place pan over medium-low heat. Stir in remaining 1/2 cup stock; while stirring, slowly pour in buttermilk. Heat until warm, about 5 minutes. Divide soup and reserved croutons among bowls.
