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.
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.