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Buttermilk Summer Squash Soup

Buttermilk Summer Squash Soup Recipe

  • a generous splash of olive oil or (3T.) knob of butter
  • 3 large shallots, chopped
  • a couple pinches of fine-grain sea salt
  • pinch of crushed red pepper flakes
  • 3-inch sprig of rosemary
  • 1 1/2 pounds yellow or green summer squash, cut into 1/2-inch thick slices/chunks
  • 3/4 pound potatoes, un-peeled, cut into 1/4-inch thick pieces
  • 3 medium cloves garlic, chopped
  • 3 cups lightly flavored vegetable stock or water
  • 2/3 cup buttermilk
  • garnish with: fresh herbs, toasted almonds, a generous drizzle of olive oil/ melted butter, and/or some crumbled feta
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