Buttermilk Squash Soup | Whole Living Eat Well

Name: Buttermilk Squash Soup | Whole Living Eat Well
Total time: 45 min
Ingredients: 4 slices sourdough bread (about 7 ounces), crusts removed; 1 tablespoon extra-virgin olive oil; Coarse salt; 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

www.wholeliving.com

This creamy Buttermilk Squash Soup features tender yellow squash, potatoes, and a touch of buttermilk, served with crispy sourdough bread for a perfect comforting meal.

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