Yellow Squash Soup With Scallion Salad

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1 tablespoon unsalted butter

1 pound small yellow squash, cut into 1-inch pieces

2 fresh bay leaves

1 1/2 cups low-sodium chicken broth

1 1/2 cups water

6 scallions, white and tender green parts only

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 cup buttermilk

Salt and freshly ground white pepper

3/4 cup finely grated Manchego cheese (2 ounces)

1 cup grape tomatoes, quartered

1 tablespoon minced tarragon

1 tablespoon minced flat-leaf parsley

1/4 cup finely diced peeled cucumber

1 teaspoon lemon juice

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