Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Buttermilk Squash Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Levy Servings: 7 Yield: 7 cups Buttermilk lends creaminess and tangy taste to this pureed squash soup, garnished with crisp croutons and fresh chives. Ingredients 4 slices (each about ½ inch thick) sourdough bread (about 7 ounces), crusts removed 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground pepper 2 tablespoons unsalted butter 1 medium onion, coarsely chopped 3 garlic cloves, minced 2 pounds yellow summer squash, cut into ½-inch-thick rounds 1 russet potato (about ¾ pound), peeled and cut into ½-inch cubes 3 ½ cups homemade or low-sodium store-bought chicken stock, skimmed of fat ½ cup low-fat buttermilk Fresh chives, finely chopped, for garnish Directions 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. 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. 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. 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, and garnish with chives. Rate it Print