Buttermilk Squash Soup | Whole Living Eat Well - Whole Living

Ingredients

• 4 slices 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 1/2-inch-thick rounds
• 1 russet potato (about 3/4 pound), peeled and cut into 1/2-inch cubes
• 3 1/2 cups homemade or low-sodium store-bought chicken stock, skimmed of fat
• 1/2 cup low-fat buttermilk
• Fresh chives, finely chopped, for garnish