Creamy Yellow Squash Soup
This silky smooth summer squash soup is loaded with fresh yellow squash, creamy potatoes, and the warm flavors of Summer. This easy Yellow Squash Soup is a great way to use extra squash from your garden or seasonal squash from your local store.
Servings 4 servings
Calories 127kcal
Ingredients
- 1 tablespoon butter, unsalted
- 2 medium yellow squash
- 1 medium onion
- 1 medium russet potato
- 3 cloves garlic
- 3 1/2 cup vegetable broth
- 1/2 cup buttermilk
- 1 teaspoon salt more to taste
- 1/2 teaspoon fresh ground pepper more to taste
Toppings
- 2 tablespoon chives, fresh, chopped
Instructions
- Peel and cut up your yellow squash, potatoes, and onions. Mince garlic.
- Melt butter in a stockpot over medium heat. Add onion, garlic, squash; cook, stirring often, until vegetables begin to soften, about 5 minutes. Add 3 cups of the broth and bring to a boil.
- Meanwhile, place potato on a covered plate or bowl and microwave for 4-5 minutes. Add to your pot. Reduce the heat and simmer, stirring occasionally until all the vegetables are soft; 10-15 minutes.
- Let cool slightly. Transfer to a blender and puree until smooth. Pour through a fine sieve into a large pot (optional)
- Place pan over medium-low heat. Stir in remaining 1/2 cup broth; while stirring, slowly pour in buttermilk. Heat until warm, about 5 minutes.
- Serve with fresh herbs.
