Golden Summer Soup
A beautiful golden summer squash soup pureed with buttermilk and fresh basil — can be served warm or cold.
OtherVegetarianIntermediate35 minBy Northstar
Ingredients
Servings
4
- 1 large onion, chopped
- 2 tbsp oil
- 2 Roma tomatoes, chopped
- 1 0.5 lb yellow crookneck squash, chopped
- 3 cup chicken broth
- 1 cup buttermilk
- 0.3 cup fresh basil, minced
Instructions
- 1
In a large pan, sauté onion in oil over medium heat until golden, about 10 minutes.
- 2
Add tomatoes and stir until soft, about 5 minutes.
- 3
Add squash and broth to pan. Bring to a boil on high heat. Cover and simmer until squash is tender, 15–20 minutes.
- 4
Purée mixture with buttermilk in blender or food processor until smooth.
- 5
Stir in basil. Serve warm or cold, garnished with some basil and thin round slices of Roma tomato floated on top.
Tags
soupsquashsummeramericancold soupbuttermilkbasilother