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Buttermilk Summer Squash Soup
If there were ever a food that I end up having excessive amounts of and therefore am constantly looking for new uses, it's summer squash. The truth is I get tired of simply sauteing squash because the flavor can be rather boring. But it seems 101 Cookbooks has come to the rescue with the interesting combination of buttermilk and summer squash. This recipe takes just a few minutes to put together and the buttermilk works really well with the squash, adding a sort of sour decadence.
INGREDIENTS
| 3 tbsp | organic olive oil |
| 3 | large shallots, chopped |
| sea salt to taste | |
| pinch of crushed red pepper flakes | |
| 1 ½ pounds | yellow summer squash, chopped |
| 3/4 pound | potatoes, un-peeled, cut into 1/4-inch thick pieces |
| 3 | medium cloves garlic, chopped |
| 3 cups | organic vegetable stock |
| 2/3 cup | organic buttermilk |
| Garnish with a hand full of goat cheese | |
PREPARATION:
Method
- Heat olive oil in large pan over medium heat. Stir in the shallots, salt, and red pepper flakes. Sauté until shallots are tender.
- Stir in the squash and potatoes, and cook until the squash starts to get a bit tender. Stir in the garlic and then add the stock to the pot. Bring to a boil and then reduce the heat.
- Puree with a hand blender. Taste and adjust seasonings accordingly.
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