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:

• 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

         Directions:

1. 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.

2. 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.

3. 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.

4. 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.

Enjoy and have a great weekend!