Buttermilk Squash Soup

Photo: Jennifer Levy
7 cups

Buttermilk lends creaminess and tangy taste to this pureed squash soup, garnished with crisp croutons and fresh chives.


  • 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


  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, and garnish with chives.

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