Buttermilk Summer Squash Soup Recipe

Name: Buttermilk Summer Squash Soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Global
Ingredients: 3 Tbsps generous 1 tablespoon Olive Oil or knob of butter; 158 milliliters Buttermilk; 2 pinchs couple fine grain Sea Salt; 3 medium cloves garlic, chopped; 340 grams Potatoes, un-peeled, cut into 1/4-inch thick pieces; 3 inches rosemary; 3 larges shallots, chopped; 710 milliliters lightly flavored Vegetable Stock or water; 680 grams yellow or green summer squash, cut into 1/2-inch thick slices/chunks

You can never have too many main course recipes, so give Buttermilk Summer Squash Soup Recipe a try. This recipe covers 65% of your daily requirements of vitamins and minerals. One serving contains 948 calories, 34g of protein, and 44g of fat. This recipe serves 1. It is a good option if you're following a gluten free and vegetarian diet. It is perfect for The Fourth Of July. Head to the store and pick up potatoes, buttermilk, garlic, and a few other things to make it today. To use up the fine grain sea salt you could follow this main course with the Whole Grain Strawberry Oat Crumble as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.